Red Velvet Cupcake

Red Velvet Cupcake


  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1/2 cup powdered baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks of butter (room temperature)
  • 5 eggs (large)
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon red food coloring

Cooking/Baking Instructions

  • In a mixing bowl, combine flour, cocoa, baking powder, baking soda and salt. Sift dry ingredients three times.
  •  Cream together butter and sugar until light and fluffy.
  •  Add eggs one at a time, making sure to beat well after each egg.
  •  Alternately add 1/4 of the dry ingredients and ¼ cup pf buttermilk to the creamed mixture. Mix well.
  •  Add the vanilla and food coloring and mix well.
  •  Fill lined cupcake pans up to 1/2 full.
  • Bake in a preheated 350 degree oven for approximately 20 minutes. To check is the cupcakes are done; insert a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.
  •  Keep cupcakes in pans for 5 to 10 minutes to cool, and then remove from pans.
  •  Be sure to cool completely on wire racks before frosting.

NOTE: Sometimes, buttermilk is hard to find or may not be available. To make a buttermilk substitute, mix 1 tablespoon of lemon juice or white vinegar in a measuring cup. Add milk to make the mixture exactly 1 cup. Let it stand for 5 minutes then its ready to use.



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