RED VELVET CUPCAKES

YIELD: 24 cupcakes

INGREDIENTS

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

Pinch salt

1 cup buttermilk

1 tablespoon white vinegar

1 teaspoon vanilla extract

2 large eggs

2 tablespoons natural cocoa powder

2 tablespoon red food coloring

12 tablespoons unsalted butter, softened

1 1/2 cups granulated sugar

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a muffin pan with cupcake tins. Set aside.

2. Whisk flour, baking soda, and salt in a medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in a small bowl until a smooth paste forms.

3. In a large bowl and with electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes, scraping down bowl as necessary. Add a third of flour mixture and beat on medium speed until combined, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter a final stir.

4. Using an ice cream scoop, portion out batter into prepared muffin pan. Bake until a toothpick in the center comes out clean, about 18-20 minutes, rotate halfway through baking time. [Ovens vary, add more time if need be.] Cool cupcakes in pans for 5 minutes, then remove onto a wire rack and allow to cool completely, at least 30 minutes.

To finish, see Cream Cheese Frosting.