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Red Velvet Cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 oz Wilton red (no taste) food gel coloring or 1 bottle
  • 1 1/2 tsp pure vanilla extract
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 tbsp white vinegar

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line your muffin tin with 24 regular sized baking cups.
  • In a small bowl, mix the flour, cocoa and salt and set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until mixed. Slowly add the eggs; beat 1 to 2 minutes or until light and fluffy. Add the red food color and vanilla and mix slowly until incorporated.
  • Stir the vinegar into the buttermilk.
  • On low speed, beat in 1/2 of the flour mixture just until mixed, then beat in 1/2 of the buttermilk mixture until mixed. Repeat beating in flour mixture alternately with the buttermilk just until mixed. Beat in the baking soda until mixed. Spoon about 1/4 cup of the batter into the cups.
  • Bake about 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove cupcakes from pan, cool completely and ice.

Notes

Yield: Approx. 24 cupcakes