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Ingredients
| unsweetened cocoa powder (sifted): 1/3 cup |
| red food coloring: 3 Tbl |
| vanilla extract: 1 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 4 (yolks) |
| buttermilk: 1 cup |
| salt: 1 tsp |
| cake flour: 2 1/4 cups |
| baking soda: 1 tsp |
| distilled vinegar: 1 tsp |
Red Velvet Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Cake:
- Heat oven to 350°F Line 2 standard 12-cup cupcake tins with baking papers and set aside.
- Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside.
- Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine.
- Stir the buttermilk and salt together and add it in thirds, alternating with the flour.
- Mix the baking soda with the vinegar and blend into the batter.
- Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes.
- Cool in the pans on a wire rack for 15 minutes.
- Release cakes and cool completely before frosting with Cooked Chocolate Frosting (Cooked Chocolate Frosting).