RED VELVET CUPCAKES2 1/2 cups cake flour (not self rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners.
Whisk together cake flour, cocoa powder and salt; set aside.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, and whisking well after each; set aside.
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. Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen for up to 2 months, in an airtight container.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate for up to 3 days in airtight containers; bring to room temperature before serving.
Adapted from source:
Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat by Martha Stewart Living Magazine