The Homemade Red Velvet Cupcakes - The cupcakes have gained widespread popularity in recent years. Many believe the name comes from the naturally reddish hue of cocoa powder, which is enhanced by a chemical reaction between vinegar and baking soda.
2½ cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1½ cups sugar
1½ cups vegetable oil
2 large eggs, room temperature
½ teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1½ teaspoons baking soda
2 teaspoons distilled white vinegar
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil 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.
3. 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.
4. 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.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
|Homemade Red Velvet Cupcakes Recipe|