Cupcakes: Red Velvet Cupcakes2

By pavaldez

Ingredients

• 3 cups plus 3 tablespoons all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 1/4 cup unsweetened cocoa powder (recommended: Valrhona)
• 1 cup vegetable oil
• 1 1/4 cups buttermilk
• 1 7/8 cups sugar
• 3 eggs
• 1 fluid ounce red food coloring
• 1/2 cup plus 2 tablespoons unsweetened applesauce
• 1 1/4 teaspoons apple cider vinegar
• 1 1/4 teaspoons vanilla extract

Details

Servings 24

Preparation

Step 1

Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.


Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.


In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.


Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.


Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.