Red Velvet Cupcakes
Ingredients & Supplies Needed:
Muffin Tins and Cupcake Papers
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups vegetable oil
1 cup milk
2 large eggs
3 tablespoons liquid red food coloring (Add more for desired darkness)
2 teaspoons white distilled vinegar
1 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line muffin tins with cupcake papers. .
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix milk and vinegar and let sit for 10 minutes – curdling will occur. Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.
Using a stand mixer, add the dry ingredients into the wet ingredients with the paddle until just combined.
Divide the cake batter evenly into the tins - about 3/4 full. Bake for about 10-12 minutes or until a toothpick comes out clean.
Cream Cheese Frosting for Red Velvet Cupcakes
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
1 cup unsalted butter softened
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
Mix cream cheese with butter until smooth. Add extracts. Slowly add sugar and blend until light and fluffy! Fill and Ice cake as desired. Pecans can be added to top of cake for decoration. Use a piping bag with a round #8 tip to create fluffy cupcake tops!