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Red Velvet Cupcakes
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Source: Elisa
| 250 gr | Cake Flour |
| 35 gr | cocoa powder |
| 1/2 teaspoon | salt |
| 120 grams | butter |
| 300 gr | sugar |
| 2 | eggs |
| 1 Tablespoon | vanilla |
| 1 cup | buttermilk |
| 4 Tablespoon | red food coloring |
| 1 teaspoon | vinegar |
| 1 teaspoon | baking soda |
Method
Make the red velvet cake
1. Preheat oven to 350°F (175°C). Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper or cupcake liners.
2. In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs one at a time. Add the flour in three parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.
4. Divide the batter among the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean. less for cupcakes.
5. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
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