Red Velvet Cupcakes are a classic southern dessert topped with cream cheese frosting. Flavored with a hint of chocolate they are always a crowd favorite.
2 1/2cupsflourcan use cake flour or all purpose flour
1tspbaking powder
1tspsalt
2Tbspunsweetened cocoa powder
2Tbspred food coloring
1/2cupbuttersoftened
1 1/2cupsugar
2eggsat room temperature
1tspvanilla extract
1cupbuttermilkat room temperature
1tspwhite vinegar
1tspbaking soda
Cream Cheese Frosting
1/2cupbutterslightly softened
8ozcream cheesesoftened
3cupspowdered sugar
1tsp.vanilla
Instructions
Preheat oven to 350 degrees F.
Line two 12-cup muffin tins with cupcake papers
Mix together the flour, baking powder, and salt into a medium bowl; set aside
In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside
In a large bowl, beat butter and sugar together until light and fluffy, about three minutes
Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk Beat in another third of flour mixture, then second half of buttermilk. End with the remaining flour mixture. Mix until combined.
In a small bowl, mix vinegar and baking soda.
Add vinegar mixture to the cake batter and stir well to combine
Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full)
Bake for 20-22 minutes or until a toothpick comes out clean.
Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting
In the bowl of a mixer, beat the butter and cream cheese until smooth
Slowly add the powdered sugar and mix until everything is combined. Add vanilla
Frost cupcakes
Notes
double the frosting recipe in order to have enough frosting for all 24 cupcakes. One batch should be enough if you choose to spread it on with a knife.