Red Velvet Cupcakes
Cake flour, 2 1/2 cup
Baking powder, 1 tsp
Salt, 1/2 tsp
Dutch-proccesed cocoa powder, 2 tbs
Unsalted butter (room temperature), 1/2 cup
Sugar, 1 1/2 cup
Vanilla extract, 1 tsp
Buttermilk, 1 cup
Liquid red food coloring, 2 tbs
White vinegar, 1 tsp
Baking soda, 1 tsp
In a bowl sift together the flour, baking powder, salt and cocoa powder.Set aside.
In another bowl beat the butter until soft.Add the sugar and mix until light and fluffy.Add the eggs, one at a time.
Scrape down the sides of the bowl.Add the vanilla and mix until well combined.
In a measuring cup whisk the buttermilk with the red food coloring.
With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions beginning and ending with the flour.
In a small bowl combine the vinegar and baking soda.Allow the mixture to fizz and then quickly fold into the cake batter.
Divide the batter between the previously lined with paper liners.
Bake the cupcakes in a pre-heated oven at 175 °C for around 20 min or until a toothpick inserted on the center of the cupcakes comes out clean.