Red Velvet Cupcakes

Now Ive had my share of red velvet cupcakes and they always end up tasting gross. They always taste like really bad white cupcakes with a dash of red food colouring. I decided to try making some today. I used a Martha Stewart recipe and tweaked it a bit to make it my own. They turned out very moist and fluffy and they taste amazing.


Red Velvet Cupcakes


2 1/2 cups of cake flour
2 tablespoons of unsweetened cocoa powder
1 teaspoon of salt
1 1/2 cups of white sugar
1 cup of melted unsalted butter
2 large eggs
1/2 teaspoon of red gel food colour
1 teaspoon of vanilla extract
1 cup of buttermilk
1 1/2 teaspoons of baking soda
2 teaspoons of white vinegar


NOTE: if you don't have buttermilk substitute it with the same amount of milk and add a
            tablespoon of white vinegar for every cup of milk


1) Preheat oven to 350 degrees F. Line muffin tins with paper liners. Sift together cake flour,
     cocoa powder, and salt.
2) With a mixer on medium speed, whisk together sugar and melted butter until combined. Add
     eggs one at a time, beating until each is incorporated, scraping down the sides of the bowl
     as needed. Mix in the food colouring and vanilla.
3) Reduce the speed. Add flour mixture in three batches, alternating with additions of the
     buttermilk 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 for 10 seconds.
4) Divide the batter evenly among the muffin tins, filling each three-quarters full. Bake for about
     20 minutes or until a toothpick inserted comes out clean.


This recipe yields about 20 cupcakes. They should be stored in an airtight container in the refrigerator for up to three days. Also they can be frozen for up to 2 months in an airtight container.