Recipe: Red Velvet Cupcakes

Makes 24 cupcakes

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Pinch of salt
• 1 cup buttermilk, room temperature
• 2 large eggs
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons natural cocoa powder
• 2 tablespoons red food coloring
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar

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Note: For the cakes to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa.

PREPARATION

Adjust oven racks on the upper-middle and lower-middle racks and heat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar and vanilla together. In a small bowl, mix the cocoa and red food coloring together in a smooth paste.

In a large bowl, beat the butter and sugar together with an electric mixer on medium high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until combined. Beat in the cocoa mixture until the batter is uniform.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Used a greased 1/4-cup measure to portion the batter into each cup. Bake the cupcakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, switching and rotating the tins halfway through baking.

Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Spread the frosting evenly over the cupcakes and serve.

ENJOY!