Red Velvet Cupcakes
Get ready to fall head over heels for THE BEST Red Velvet Cupcakes! They’re a showstopper with a tender heart and a delightful, slightly crispy shell that will have your taste buds doing the cha-cha. Beloved on my catering menu, these cupcakes are not just a treat—they're an experience. Whip up a batch and let the magic begin!
Ingredients
- 2 1/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup plus one tablespoon cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs
- 2 teaspoons to 1 bottle red food coloring
- 1 teaspoon real vanilla extract
- 1 teaspoon white distilled vinegar
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F and line two muffin tins with liners.
- In a mixing bowl, combine flour, baking soda, salt, and cocoa powder. Set aside.
- In another mixing bowl, beat the sugar and oil together until well blended.
- Add the eggs, one at a time, blending well between additions.
- Blend in food coloring, vanilla, and vinegar. Scrape bowl with a rubber spatula to make sure everything, especially the food dye is well incorporated.
- Alternately, blend in flour and buttermilk, (starting and ending with the flour) using a third of each at a time and scraping sides of the bowl. Do not overmix.
- Go ahead, dip a finger in that batter! This is the perfect time to adjust it to your liking, with an extra pinch of salt or splash of vanilla bean paste to give it that extra razzle dazzle. Trust me, if it’s delicious now (raw), it’s going to be divine once baked. But if it’s only 'meh'? Well, it’s not going to transform into a showstopper in the oven—no magic happening there! When I’m in the kitchen, I love to jazz it up at this stage. A little extra salt to bring out the flavors, and another dash of vanilla to make the whole thing sing. Trust your taste buds!a
- Immediately pour into prepared pans and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from pans and cool completely on the rack. Once cool, frost and enjoy!