Red Velvet Cupcakes

READY IN: 1hr
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • In a small bowl, sift the cake flour and set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  • In a measuring cup, stir the salt into the buttermilk.
  • Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  • In a small bowl, stir together the cider vinegar and baking soda.
  • Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  • Fill cupcake tin 2/3 full with batter.
  • Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
  • Cream together cheese and butter until creamy and smooth.
  • Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
  • Stir in one teaspoon of vanilla.
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