Red Velvet Cupcakes
A couple years ago I made my original recipe Red Velvet Strawberry Shortcake Cake. These cupcakes are the babies to that original cake. With a special twist of course!
Servings: 12 cupcakes
Ingredients
- 1 1/4 cup (156g) all-purpose flour sifted
- 3/4 cup (150g) granulated sugar
- 1 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup (180g) buttermilk
- 1/2 cup (112g) vegetable oil
- 2 large eggs room temperature
- 1 -3 tablespoons red food coloring use as much or as little you need to reach the desired color
- 1 tsp. distilled white vinegar
- 1 tsp. vanilla extract
Instructions
- Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
- To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
- With mixer on low speed, slowly beat in flour mixture until blended.
- Fill muffin cups two-thirds full.
- Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.