Red Velvet Cupcakes2019-03-17
- Skill Level: Easy
- Servings : 12
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
- 125 grams sifted cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 grams cocoa powder
- 57 grams unsalted butter, at room temperature
- 150 grams granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 120 ml buttermilk
- 1 tablespoon liquid red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl whisk or sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes)
Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan.