Red Velvet Cupcakes:
- 3 1/2 cups cake flour
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, at room temperature
- 6 tbsp or 3 oz (3 bottles) red food coloring
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons baking soda
Preheat oven to 350°F.
Grease and lightly flour your cupcake pans.
Sift the cake flour into a bowl. In a large bowl, beat together butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. If the mixture isn’t combining set it aside for a minute then re-whisk. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are just incorporated.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake approximately 15-20 minutes, fitting two pans in the oven at once on the top third and lower third. Rotate the pans after 10 minutes and check for doneness with a toothpick after 15 minutes.
Allow to cool and then apply your favourite frosting. I used Vanilla Bean Cream Cheese Frosting.
Adapted from Chaos.