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Red Velvet Cupcakes

Ingredients

  • 2 Tbs unsweetened cocoa, sifted
  • 1/2 cup boiling water
  • 1 cup buttermilk
  • 12 Tbs unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tsp red food coloring
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1 tsp white vinegar

Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 4 Tbs unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees. Line 18 cups with cupcake liners
  • In a heatproof bowl, mix together cocoa and boiling water, next mix in buttermilk.
  • In a large bowl use an electric mixer, beat butter and sugar on medium high until fluffy (apprx 3 min)
    Add eggs one at a time beating after each egg, until combined
  • Add food coloring, vanilla, and alt, beat until combined.
  • Add half the flour and beat on low speed. Once combined add the other half of flour and beat until combined on low.
  • In a small bowl stir together the baking soda and vinegar and quickly stir the mixture into the batter with a rubber spatula.
  • Fill cupcake liners 3/4 full. Bake in oven for apprx 18 minutes until centers are set. Remove from oven and set on wire racks until cool.
  • Cream Cheese Frosting:
    In a bowl with an electric mixer, beat cream cheese, butter and vanilla on medium high until light and fluffy.
    Sift in powdered sugar 1/2 cup at a time and beat well between each addition.
    Frost cupcakes as desired. If too soft, refrigerate frosting for 10-15 minutes.