Red Velvet Cupcakes
Ingredients
Dry
Wet
Instructions
- 1
Preheat oven to 350°F.
- 2
Sift the dry ingredients together in a bowl.
- 3
In a separate bowl, cream sugar and softened butter.
- 4
Add eggs one at a time, beating well after each addition and scraping down the sides.
- 5
Add buttermilk, white vinegar, vanilla extract, and red food coloring to the wet mixture. Mix well.
- 6
Add the dry ingredients to the wet mixture.
- 7
Whisk by hand to prevent over-mixing.
- 8
Fill muffin tin lined with cupcake liners about 3/4 full. They should only rise to the top.
- 9
Bake for 20-25 minutes (usually about 22.5 minutes is perfect).
- 10
Remove from oven and let sit in pan for 15 minutes before transferring to a cooling rack.
- 11
Once cooled to room temperature, remove paper liners from cupcakes.
- 12
Frost with cream cheese frosting. <!-- TODO: LINK TO 'cream cheese frosting' -->
- 13
Dust the top with cocoa powder.
💡 Cook's Notes
Use high-quality unsweetened cocoa powder, not cocoa mix powder for chocolate milk. Do not frost warm cupcakes. Remove the paper liners before serving for the best presentation.
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