Red Velvet Cupcakes

Red Velvet Cupcakes

The Artful Cupcake

Yields 24 cupcakes

Ingredients:

1 stick unsalted butter or shortening, room temperature

1 1/2 cups sugar

2 eggs

2 oz red food coloring

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1 cup  buttermilk

2 1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon distilled white vinegar

1 tablespoon baking soda

Directions:

1. Preheat the oven to 350 degrees F and prepare the muffin pans with shortening or nonstick spray. bake without paper cups to get smoother sides.

2. Cream together the butter/shortening and sugar until well blended and light and fluffy.

3. Add the eggs, one at a time, and blend well after each addition.

4. Make a paste with the food coloring and cocoa. Add the paste to the butter/shortening mixer and blend thoroughly.

5. Add the salt and buttermilk to the mixture.

6. Add the flour, vanilla, vinegar, and baking soda in that order, mixing after each addition.

7. Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.

8. Remove and turn out the cakes onto a wire rack to cool.