Red Velvet Cupcakes

Red Velvet Cupcakes (adapted from Martha Stewart)

  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 Tbs unsweetened Dutch-process cocoa powder
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 tsp red gel-paste food color
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 tsp baking soda
  • 2 tsp distilled white vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Combine cake flour, cocoa, and salt and whisk together.

With an electric mixer whisk together sugar and oil on medium-high speed, until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting

  • 2 sticks unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 4 cups confectioners' sugar, sifted
  • 3/4 tsp pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

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