Red Velvet Cupcakes
2 1/2 cups cake flour
3 tablespoons natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla
2 ounces liquid red food coloring
3 tablespoons lukewarm water
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
1 recipe Buttercream Frosting
Preheat oven to 350
In a large bowl, sift together flour, cocoa, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 5 to 7 minutes. Scrape down the bowl as needed. Beat in eggs, one at a time, mixing well after each. Mix in vanilla, red coloring and water until well combined. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour - mixing just until combined.
In a small bowl, combine vinegar and baking soda. Quickly pour into the batter and stir just until combined. Evenly divide the batter between the wells of 24 muffin tin lined with paper cups.
Bake until the center springs back when lightly pressed in the center, about 18 to 25 minutes. Remove and let cool 5 minutes before carefully turning the cupcakes out to a wire rack to cool completely before frosting.
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From blog Culinary In The Desert