- 1⅓ cups cake flour
- 2 tbsp. cocoa powder (Ghirardelli)
- 1½ tsp. baking powder
- ⅛ tsp. salt
- 4 tbsp. butter, room temperature
- ⅔ cup sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ½ cup buttermilk, room temperature
- 2 tsp. vanilla
- ½ tsp. distilled white vinegar
- 2 tbsp. red food coloring- gel
- Frosting- 2½ cups powdered sugar
- ½ brick cream cheese
- ½ stick butter, softened
- 2 tsp. vanilla
- 2 tbsp. milk
- Mix flour, cocoa powder, baking powder, and salt in a small bowl.
- In a larger bowl, beat butter for one minute, then add sugar, beat until fluffy.
- Add eggs one at a time, beat at medium speed for 2 minutes.
- Add oil, buttermilk, vinegar, then vanilla and mix well.
- Add dry ingredients to liquid mixture, ⅓ at a time, mix well, scraping sides of bowl.
- Add drops of red food coloring till desired color.
- Pour batter into cupcake lined pan.
- Bake at 350 degrees for 18-20 minutes.
- Frosting- Cream butter and cream cheese, add 2 cups powdered sugar.
- Add vanilla, beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
- When cooled, use a piping bag with your favorite tip to frost cupcakes.
Only a few drops of gel food coloring will give a nice red color to cupcake.
Recipe by my heart bakes at https://myheartbakes.com/red-velvet-cupcakes-2/
3.5.3251