There’s something irresistible about red velvet cupcakes-maybe it’s the cream cheese frosting or the smokey, brick-like color. Either way, what better excuse than Valentine's Day to bake your favorite cupcake?
Red Velvet Cupcakes
Makes 24 standard sized cupcakes or one 8-inch layer cake
1/4 cup unsweetened cocoa powder
1/4 cup hot water
2 teaspoons red gel food coloring
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon fine salt
2 teaspoons vinegar
2 teaspoons baking soda
3 large eggs
Preheat the oven to 350 degrees. Line two muffin pans (or butter and flour two 8-inch cake pans); set aside.
In a medium bowl, combine the cocoa powder, hot water, and food coloring; set aside to cool.
In a standing mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes. Scrape down the bowl and add the eggs one at a time, beating well after each addition.
Stir in the buttermilk and vanilla into the cooled cocoa mixture.
In a large bowl, sift together the flour and salt. With the mixer on medium, add the flour mixture and cocoa mixture to the sugar mixture, beginning and ending with the flour. Be careful not to over-beat the batter.
In a small bowl, use a spoon to combine the vinegar and baking soda, stirring until the baking soda dissolves. Fold into the batter until just combined.
Use a large cookie scoop and fill each cup 3/4 full. Bake cupcakes for 15-17 minutes, if making a cake bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 10 minutes before removing to a wire rack to cool completely.