RED VELVET CUPCAKES
INGREDIENTS
~ 2 1/2 cups all-purpose flour
~ 2 cups sugar :D
~ 1/2 cup baking cocoa (powdered)
~ 1 teaspoon baking powder
~ 1/4 teaspoon salt
~ 1 teaspoon baking soda
~ 2 sticks butter at room temperature
~ 5 large eggs
~ 1 cup buttermilk (see note at bottom)
~ 1 teaspoon vanilla
~ 1 teaspoon red food coloring
RED VELVET CUPCAKE INSTRUCTIONS
1. Combine four, cocoa, baking powder, baking soda, and salt in a mixing bowl. Sift dry ingredients 3 times.
2. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
3. Add 1/4 of dry ingredients to creamed mixture then approx. 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
4. Fill lined cupcake pans 1/2 full of Red Velvet Batter. Bake in a preheated 350 degree oven for approx. 20 minutes or until a toothpick inserted in the center comes out clean.
5. Cool cupcakes in pans for 5~10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don’t happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one-cup measuring cup. Fill w/ milk to 1-cup mark. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
— a fondness for birds (via claudiacrayon)
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