Red Velvet Cupcakes (scratch)

By RossanaV

Ingredients

• Cupcakes:
• 3 1/2 cups cake flour
• 1/2 cup unsweetened cocoa (not Dutch process)
• 1 1/2 teaspoons salt
• 2 cups canola oil
• 2 1/4 cups granulated sugar
• 3 large eggs
• 6 tablespoons (3 ounces) red food coloring
• 1 1/2 teaspoons vanilla
• 1 1/4 cup buttermilk
• 2 teaspoons baking soda
• 2 1/2 teaspoons white vinegar
• Frosting:
• 2 cups heavy cream, cold
• 24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and 12 ounces mascarpone cheese)
• 1/2 teaspoon vanilla
• 1 1/2 cups confectioners’ sugar, sifted

Details

Servings 24
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 F. Place paper cupcake liners into two or three 12-count muffin pans. This recipe will make 24 large cupcakes or 36 smaller cupcakes, or loads of mini-cupcakes.

In a medium bowl, combine cake flour, cocoa and salt. Whisk to mix thoroughly. In the bowl of an electric mixer combine oi l and sugar. Beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low add red food coloring slowly, without splashing. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

In a small dish, place the baking soda, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Divide batter among cupcake compartments, filling about 2/3 full. Place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans. Let cool completely before frosting.