Red Velvet Cupcakes
Updated February 23, 2016 
Cookbook
Cupcakes Year-Round: 50 Recipes for Every Season and Celebration
Published by Stewart, Tabori & Chang
Makes24 Cupcakes
Cooking Methodbaking
CostInexpensive
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
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Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, cocoa, baking soda, and salt. Set aside.
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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.
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Fill each baking paper two-third full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.
2005 Sara Neumeier
