Red velvet cupcakes recipes

 
Red velvet cupcakes recipes
From King Arthur's Flour

Yield: 24 cupcakes or two 9-inch round layers

1/2 cup (4 ounces) unsalted butter
1/4 cup (1-3/4 ounces) vegetable oil
1-3/4 cups (12-1/4 ounces) granulated sugar, superfine preferred
1 teaspoon salt
2 tablespoons red velvet flavor (I used red food coloring)
1 tablespoon cake enhancer, optional
2 large eggs
3 cups (12 ounces) cake flour, sifted
1/4 cup (3/4 ounce) Dutch process cocoa
1/2 teaspoon baking soda
1 cup (8 ounces) buttermilk

Preheat the oven to 350 degrees F. Place cupcake papers into two 12-cup muffin pans or lightly grease and flour two 9-inch round cake pans (to make a layer cake).

Mix the butter, oil, sugar, salt, color, flavor, and cake enhancer, beating until light and fluffy. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.

Sift together the flour, cocoa, and baking soda. Alternately add the dry ingredients and the buttermilk to the creamed mixture, one third at a time, beating well after each addition.

Spoon the batter into the prepared pans, and bake the cupcakes for about 18-21 minutes, or the cake for 26-28 minutes, until a cake tester inserted into the center comes out clean. Remove the cupcakes from the oven, cool on a rack for 5-10 minutes, then turn out of the pans to cool on the rack.

For the cream cheese frosting recipe, click here.