2 tablespoons unsweetened Dutch- process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel- paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting-
8 oz. (2 sticks) unsalted butter, room temperature
12 oz. cream cheese, room temperature
1 lb. (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Line standard muffin tins
with paper liners. Whisk together cake flour, cocoa, and
salt.
With an electric mixer on medium- high speed, whisk
together sugar and oil until combined. Add eggs, one at a
time, beating until each is incorporated, scraping down
sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches,
alternating with two additions of buttermilk, and whisking
well after each. Stir together the baking soda and vinegar in
a small bowl (it will foam); add mixture to the batter, and
mix on medium speed about 10 seconds.
Divide batter evenly among lined cups, filling each 3/4 full.
Bake, rotating tins halfway through, until a cake tester
inserted in centers comes out clean, about 20 minutes.
Transfer tins to wire racks to cool completely before
removing cupcakes. Cupcakes can be stored overnight at
room temperature, or frozen up to 2 months, in airtight
containers.
To finish, use a small offset spatula to spread cupcakes with
frosting. Refrigerate up to 3 days in airtight containers; bring
to room temperature before serving.
Beat butter and cream cheese with a mixer on medium-high
speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add
sugar, 1 cup at a time, and then vanilla; mix until smooth.
Originally Submitted
1/3/2013
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