Red Velvet Cupcakes
A buttery vanilla cupcake with a touch of cocoa powder and a slight tang from vinegar and buttermilk.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper cupcake liners. Set aside.
Sift the flour, cocoa powder, corn starch, baking powder, and salt, TWICE, with a fine mesh sieve.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy and pale.
Add eggs one at a time, mixing completely between each addition.
Add the oil, buttermilk, red food coloring, vinegar, and vanilla. Mix to combine. Scrape bowl.
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Continue Reading at Dessertnowdinnerlater →Chef's Notes
To make buttermilk: Stir together 1 cup of plain milk with 1 Tablespoon of white vinegar. Let sit for 5-10 minutes, until curdled. Use the entire mixture for the recipe.
Store leftover red velvet cupcakes in an airtight container in the refrigerator up to 3 days. Remove leftover cupcakes from the fridge 20-30 minutes before consuming to take the chill off the cake.
Freeze cupcakes wrapped in plastic wrap (in groups of up to 6, or individually) inside of an airtight container or freezer bag for up to 2 months. Defrost at room temperature.
If freezing with the frosting on top, partially freeze cupcakes until firm enough to wrap individually. Then place in an airtight container to freeze completely. Remove plastic wrap and thaw in the fridge overnight or at room temperature for 1-2 hours.
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