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Red Velvet Cupcakes Recipe

   
 

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     Red Velvet Cupcakes

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   35 minutes

Ingredients
3 1/3 cups cake flour
1 1/2 sticks butter at room temperature
2 1/4 cups sugar
3 eggs at room temperature
2 oz red food coloring (6 tablespoons)
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups buttermilk
 
1 1/2 teaspoons vinegar
1 1/2 teaspoons baking soda

Instructions
Preheat oven to 350 degrees Fahrenheit. Prepare two cupcake pans of your choice and coat the pans with butter and a dusting of flour. You should line the bottoms with parchment paper, but this is not entirely necessary. Sift together flour and salt Using a standing mixer, set to medium speed and beat the butter and sugar together until fluffy. Add vanilla Add eggs one at a time making sure that each egg is fully incorporated before adding the next.
Mix cocoa and red food coloring together. Add the cocoa mixture to the batter. Reduce the mixers speed to low. Add half of the buttermilk and wait until it is completely incorporated. Add half the flour. Wait until the flour is completely incorporated. Add the rest of the buttermilk and wait until it is completely incorporated. Add the rest of the flour. Mix together the baking soda and vinegar. Mix until well combined. Pour the batter into the pans
Bake for 30 to 35 minutes or until a toothpick is inserted into the cupcakes and it come out clean. Cool the cupcakes in the pans for 15 minutes or cool to the touch. Remove the cupcakes from the pans and continue to let them cool for at least one hour.
I put cream cheese frosting on mine after they cool. Enjoy!
Serving Suggestions
1 cupcake


Originally Submitted
7/31/2010





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