Red Velvet Cupcakes

Recipe from Martha Stewart's Red Velvet Cupcakes. Her recipe yields 24 large cupcakes, I halved the ingredients to make mini cupcakes.

Yields: 36 mini cupcakes

Ingredients

• 1 1/4 cup sifted cake flour
• 1 tablespoon Cocoa Powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3/4 cup vegetable oil
• 1 large egg at room temperature
• 1/4 tsp red food colouring
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 3/4 teaspoon baking soda
• 1 teaspoon distilled white vinegar

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit

2. Mix together cake flour, salt and cocoa powder in a separate bowl designated for dry ingredients.

4. In an electronic mixer/separate bowl, mix together sugar and oil. Add vanilla and red food coloring once it is well combined:

5. In thirds add the dry ingredients/flour and cocoa mixture you prepared earlier gradually. While alternating add buttermilk gradually into blender:

If you don't have buttermilk - add one teaspoon of lemon juice to whole milk and let stand for 5 minutes. This is a common substitute and what I used for buttermilk. 

6. Add an egg and mix until well blended. 

7. In a small bowl, mix together baking soda and white vinegar - it should fizz, add it to your mixture. 

5. Pour into cupcake tray lined with paper cupcake cups.

6. Bake for 20 minutes until completion. Allow cupcakes to cool down before icing.

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