Red Velvet Cupcakes

Light red velvet cupcakes - good enough for a wedding! Surprise in the center of the cupcake.

• Ready In: 19 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1 1⁄3 cups cake flour
• 2  tablespoons  unsweetened cocoa powder (I use Ghiradelli)
• 1⁄4 teaspoon baking soda
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup buttermilk
• 1  teaspoon  red food coloring (0.2 oz paste in flame red, amount to your own preference )
• 1  teaspoon vinegar
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup granulated sugar
• 2  large eggs
• 1  teaspoon real vanilla extract (not imitation)
• 3  ounces  seedless raspberry jam (for the filling)

Directions

1. Preheat oven to 350 degreees Fahrenheit.
2. Line a 12-cup muffin pan with paper liners.
3. Sift unsweetened cocoa powder into flour, add baking powder, baking soda, and salt.
4. Stir red food coloring and vinegar into buttermilk.
5. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat until fluffy. Add in eggs one at a time until well blended. Add vanilla. Beat in flour mixture, alternate with buttermilk, just until smooth. Put a heaping tablespoon of batter in the bottom of each liner, make an indentation in the center ( with the back of a teaspoon) and add a teaspoon of jam. Add another heaping tablespoon of batter to cover up the jam.
6. Bake approximately 19 minutes.
7. Let cool and add your favorite frosting.