Red Velvet Cupcakes #4

By carvalhohm

Ingredients

• 3 Eggs
• 3/4 cup Butter
• 3 cups All-purpose Flour
• 2 tsp Unsweetened Cocoa Powder
• 2 1/4 cups Sugar
• 1 1/2 tsp Vanilla
• 2 Tbsp Red Food Coloring
• 1 1/2 cups Buttermilk
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Vinegar
• Small Chocolate Heart-shaped Cookies, optional
• Powdered Sugar, optional

Details

Servings 28
Adapted from cake.betterrecipes.com

Preparation

Step 1

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 (2-1/2-inch) cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.