Red Velvet Cupcakes
photo by Kimmie Kooks
- Ready In:
- 11hrs 30mins
- Ingredients:
- 12
- Yields:
-
24 cupcakes
ingredients
- 591.47 ml cake flour
- 4.92 ml salt
- 29.58 ml cocoa
- 4.92 ml baking powder
- 236.59 ml buttermilk
- 29.58 ml red food coloring
- 4.92 ml vanilla
- 118.29 ml unsalted butter
- 354.88 ml sugar
- 2 eggs
- 4.92 ml apple cider vinegar
- 4.92 ml baking soda
directions
- Preheat oven to 375 degrees.
- Line two standard-size muffin pans with baking cup liners.
- In a bowl whisk together the cake flour, salt, cocoa, and baking powder to combine.
- In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
- In a standard mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minuted.
- Add the eggs, one at a time. Beating until fully incorporated; scrape down the sides and bottom of bowl as necessary.
- Add the flour mixture in portions, alternating with the buttermilk mixture until smooth and just blended.
- In a cup combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.
- Working quickly divide the batter evenly among the muffin pan cups and place into the oven immediately.
- Bake for 15 minutes, then check center of the cupcakes with a toothpick. If you have a few crumbs clinging to the toothpick the cupcakes are done. If the toothpick comes out with more than a few crumbs, return to the oven for a minute or so, watching closely.
- Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from the pan, and set on the wire rack.
- Cool to room temperature before icing, about 30 minutes.
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Reviews
-
Red velvets are an old southern standby, but I searched for a recipe having a butter base and scaled for exactly 24 cupcakes. Just as they came out of the oven, I had to give a taste test and these didn't dissapoint even warm and without frosting. I quote my dad frequently and as he would say...POIFECT!