Red Velvet Cupcakes
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Buttermilk (shaken)1 tbsp
Red Food Coloring (liquid)1 tsp
White Vinegar1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Line muffin tins with paper liners
4
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt
5
In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla
6
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light
7
Add the eggs, one at a time, and beat until combined
8
With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined
9
Stir with a rubber spatula to be sure the batter is mixed
10
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon
11
Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean
12
Cool completely in the pans and frost the cupcakes with Red Velvet Frosting
13
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined
14
Don't whip! Add the sugar and mix until smooth