Red Velvet Cupcakes

Stacy Adimando

They’re just too hard—and fiery red—not to love.

Yields:

18

Prep Time:

0

hours

30

mins

Total Time:

1

hour

20

mins

Ingredients

2 c.
all-purpose flour

1 tbsp.
plus 1 tsp. unsweetened cocoa powder

3/4 tsp.
baking soda

1/4 tsp.
kosher salt

1 1/2 c.
granulated sugar

1 c.
vegetable oil

2
large eggs, preferably at room temperature

2 tsp.
pure vanilla extract

1 1/2 tsp.
Red gel food coloring

1 tsp.
cider vinegar

1 c.
buttermilk

2
batches Cream Cheese Frosting (recipe link in step 7)

Directions

Preheat oven to 350 degrees F. In a large bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add sugar and oil and whisk over medium speed until combined, about 30 seconds. Add eggs and vanilla and whisk again over medium speed, scraping down bowl if needed, until just incorporated. Add food coloring and whisk until well incorporated.
In a liquid measuring cup or other small bowl, stir together vinegar and buttermilk.
To sugar and egg mixture, alternate adding flour mixture on low speed (in three batches) and buttermilk mixture (in two batches) until just combined, starting and ending with flour mixture.
Line two cupcake pans with enough liners for 18 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop).
Bake, rotating pans halfway through baking, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, 16 to 20 minutes total. Remove and transfer to a baking rack. Let cool completely.
To serve, pipe each cupcake with a generous amount of Cream Cheese Frosting.

Stacy Adimando