I love these red velvet cupcakes with whipped vanilla icing, but they are equally irresistible with cream cheese icing or our vanilla buttercream. Red velvet cupcakes have such a bright and beautiful color that they are a popular choice for brightening up a holiday table.
MAKES 24 cupcakes
INGREDIENTS
2 cups (400g/14.2oz) granulated sugar
3 tablespoons (23g/0.75oz) unsweetened dark cocoa powder (22 to 24%), sifted
3 cups (345g, 12oz) cake flour
1½ teaspoons baking soda
1½ teaspoons salt
¾ cup/1½ sticks (170g/6oz) unsalted butter, cut into 1-inch pieces, at room temperature (but still firm)
3 eggs
1½ cups (360g/12.7oz) buttermilk
1½ teaspoons cider vinegar
1½ teaspoons pure vanilla extract
2 tablespoons red food coloring
Shaved chocolate, for garnish
- Preheat the oven to 350°F. Line two 12-cup muffin tins with paper liners.
- In a stand mixer with the paddle, combine the sugar, cocoa, flour, baking soda, and salt. Mix on low for 1 minute.
- Add all of the butter to the mixer bowl. Mix on low speed for 2 to 3 minutes, until the mixture resembles wet sand.
- In a liquid measuring cup, whisk together the eggs, buttermilk, vinegar, vanilla, and red food coloring.
- With the mixer on low speed, slowly pour in the egg-buttermilk mixture. Mix for 1 minute. Remove the bowl and paddle from the mixer and scrape down the sides, paddle, and bottom of the bowl. Place back on the mixer stand, reattach the paddle, and mix for 1 or 2 minutes more. Scrape down the sides and bottom of the bowl again.
- Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 20 to 25 minutes, or until a cake tester inserted into the centers comes out clean.
- Let the cupcakes cool in the pans for 30 minutes. Transfer to cooling racks to cool completely.
- Use an icing wand to spread the icing over the cupcakes until fully covered. Sprinkle with shaved chocolate, if using.