Red Velvet Cupcakes
The Very Best Red Velvet Cupcake Recipe! These cupcakes are so easy, you'll wonder why you ever bought them from the bakery!
Servings: 24
Ingredients
- 2 1/2 cups cake flour sifted
- 1 tsp salt
- 2 Tbs Cocoa Powder
- 2 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp vanilla
- 1 tsp red gel food coloring – you can add more for a deeper red color
- 2 tsp vinegar
- 1 1/2 tsp baking soda
- 1 cup buttermilk
Instructions
- Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
- Whisk together cake flour, cocoa and salt.
- With an electric mixer, combine sugar and oil until combined.
- Add eggs one at a time just until combined.
- Mix in vanilla and red food gel slowly.
- Alternate flour and buttermilk in three batches – mixing well between each addition.
- Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
- By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
- Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
- Cool on wire racks before removing from pan.
- Frost completely cooled cupcakes with my Cream Cheese Frosting
- Decorate the top of your cupcake with a little fondant flower or heart, red velvet crumbles or just leave plain. They are yummy either way!
- Eat right away or store in refrigerator for up to 3 days in an air tight container.