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Red Velvet Cupcakes

Yield: 12

Author: Sarah Truesdell

Ingredients

For the Cupcakes

• 1 cups (140g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoons unsweetened cocoa powder (NOT Dutch processed or alkalized)
• 1 cup (200g) sugar
• 1/2 cup (4 fl oz) vegetable oil or canola
• 1 eggs
• 1/2 cup (4 fl oz) buttermilk
• 1 teaspoons vanilla extract
• 2 tsp red food coloring (more if using liquid food dye)
• 1/4 cup (2 fl oz) plain hot coffee  or hot water
• 1/2 teaspoon white distilled vinegar

Cream Cheese Frosting

• 3/4 cup (170g) unsalted butter, softened
• 2 cups (8 oz) sifted powdered sugar
• 1/2 cup (4 oz) cream cheese (1/2 brick), softened
• 1 tsp vanilla extract
• pinch of salt

Instructions

Make the Cupcakes

1. Line a 12-cup muffin pan with paper liners.
2. Preheat oven to 325F.
3. In a large bowl, whisk or sift together flour, baking soda, baking powder, salt and cocoa powder until well-blended.
4. In a large bowl mix together sugar, oil and eggs until well combined.
5. Beat in buttermilk, vanilla extract and food coloring.
6. Stir in hot water/coffee and distilled vinegar.
7. Half of wet ingredients to dry and stir with a spatula or wooden spoon until blended. Add remaining wet ingredients and mix until just fully combined.
8. Pour about 1/4 cup of batter into each liner (each up will be about 1/2 to 2/3 cup full)
9. Bake to 18-20 minutes or until tops are spongey to the touch, taking care to not over bake.
10. Remove from oven and let cupcakes sit in pan for 5 minutes.
11. Turn out onto a two and arrange upright to fully cool on cooling rack or towel.

Make the frosting

1. Cream butter and cream cheese until smooth and creamy with no lumps of cheese.  
2. Slowly add sifted powdered sugar, 1/4 cup at a time, beating to incorporate between additions. 
3. Add vanilla and pinch of salt.  Beat on high for 2-3 minutes.

Notes:

Left-over buttermilk can be frozen for several months.

To make a buttercream substitute, measure out 1/2 cup of milk. Remove 2 teaspoons. Stir in two teaspoons of vinegar or lemon juice. Let stand for 10 minutes.

Frosting is plenty to generously frost each cupcake. Feel free to half recipe if you don't love piles of frosting on your cupcakes.

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