Homemade red velvet cupcakes

Ratio and proportions recipe

The original recipe for red velvet cupcakes

4 tablespoons unsalted butter

3/4 cup granulated sugar

1 egg

2 and a 1/2 tablespoons unsweetened cocoa powder

3 tablespoons red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup and 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 and a 1/2 teaspoons distilled white vinegar

The ratio for one serving is 1/12

The proportion used to increase the recipe is 1/12=2/24

1/12 x 1/2= 2/24

The scaled recipe

8 tablespoons of unsalted butter

1 and a 1/2 tablespoons of granulated sugar

2 eggs

5 tablespoons of unsweetened cocoa powder

6 tablespoons of red food coloring

1 tablespoon of vanilla extract

2 and a 1/4 cups of flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons distilled white vinegar

Describing the math used to solve scaled recipe

Since my recipe serves 12 people in one serving I had to find how to increase the recipe to 24. 12 is half of 24,so I had to double the recipe. Example: 4 tablespoons unsalted butter x 2= 8 tablespoons unsalted butter.

Directions to make the cupcakes

1. Preheat oven to 350 degrees F. Line cupcake pan with liners.

2. On medium-high speed cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer on high and add the eggs. Scrape the bowl and beat until well mixed together.

3.In a separate bowl, mix together the cocoa powder, vanilla extract, and red food coloring. You may need to stop and make sure the food coloring is completely mixed in.Add the two bowls together and mix well.

4.Reduce the mixer speed to low and slowly add half the buttermilk. Add half the flour until combined. scrape the bowl and repeat with the other half of the milk and flour. Beat until smooth.

5.Again reduce the speed to low and add the salt, baking soda, and the vinegar. Turn the mixer to high and beat for another couple of minutes, until completely combined.

6.Divide the batter evenly into the liners and put into the oven for about 20 minutes, or until a toothpick is inserted into the largest cupcake and comes out clean.

7. Wait 10 minutes to cool, then frost the cupcakes.