Becca A's Red Velvet Cupcakes with Cream Cheese Frosting, modified from foodnetwork.com


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Serves 24 | Prep Time about 17 minutes | Cook Time 20-22 minutes

Why I Love This Recipe

I had these at a Christmas party last year, and they were really good!! CHEMISTRY INFORMATION: The pure substances are baking soda {NaHCO3} and salt {NaCI}. The ingredients that are homogeneous are all purpose flour, cocoa powder, vegetable oil, butter milk, red food coloring, vinegar, and vanilla extract. The cupcakes rising is a chemical change. Another chemical change is when the cupcakes turn a lighter color when baking. When the cupcakes are being formed into the cupcakes in the cupcake tins, it is a physical change.

Submitted by: "Rebecca"


Ingredients You'll Need

{540ml} 2 1/2 cups all-purpose flour
{118ml} 1 1/2 cups sugar
{5 ml} 1 teaspoon baking soda
{5ml} 1 teaspoon salt
{5ml} 1 teaspoon cocoa powder
{375ml} 1 1/2 cups vegetable oil
{225ml} 1 cup buttermilk, room temperature
{2} 2 large eggs, room temperature
{28.3 grams} 2 tablespoons red food coloring
{5ml} 1 teaspoon white distilled vinegar
{5ml} 1 teaspoon vanilla extract


Directions

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.


In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.


Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.


Divide the batter evenly among the cupcake tins about 2/3 filled.


Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through.


Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


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