Becca A's Red Velvet Cupcakes with Cream Cheese Frosting, modified from
  • Cooking Time: 20-22 minutes
  • Servings: 24
  • Preparation Time: about 17 minutes
  • {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
  1. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  2. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
  3. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  4. Divide the batter evenly among the cupcake tins about 2/3 filled.
  5. Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through.
  6. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
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"