Red Velvet Cupcakes

By carvalhohm2

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract (Mexican preferred)

Details

Adapted from tumbleweedcontessa.com

Preparation

Step 1

Preheat the oven to 350°.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Line mini-muffin pans with paper liners and fill with a small ice cream scoop. The cupcakes don't rise too much. Fill about ¾ full. I baked the cup cakes for 12 minutes at 350°.

Cool completely before frosting. I baked them all before I mixed up the icing and frosted them early in the morning of the following day.