Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Ingredients: 2½ cups cake flour; 2 tablespoons cocoa; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter , at room temperature; 1½ cups sugar; 2 teaspoons pure vanilla extract; Red food coloring; 2 large eggs; 1 cup buttermilk

Chef

Sara Neumeier

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Cookbook

Cupcakes Year-Round: 50 Recipes for Every Season and Celebration

Published by Stewart, Tabori & Chang

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This image courtesy of Shutterstock

Makes24 Cupcakes

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Cocktail Party

Recipe Coursedessert, snack

Meallunch, tea

Moodfestive

Taste and Texturebuttery, light

Type of Dishcake

Ingredients

2½ cups cake flour
2 tablespoons cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 teaspoons pure vanilla extract
Red food coloring
2 large eggs
1 cup buttermilk

Instructions

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, cocoa, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the vanilla. Add enough food coloring to turn the mixture a deep red; beat to combine. Add the eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beginning and ending with the flour.
Fill each baking paper two-third full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.