Perfect Red Velvet Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 Best icing ever
  • 1 tbsp Cocoa
  • 2 oz Food coloring, red
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 cups Oil
  • 1 tbsp White vinegar

• Dairy

  • 1 cup Buttermilk

Found on thecookierookie.com

Description

Ingredients

• 2½ cups all purpose flour
• 2 cups sugar
• 1 Tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1½ cups oil
• 1 cup buttermilk
• 1 Tablespoon white vinegar
• 1 teaspoon vanilla
• 2 oz. red food coloring
• The Best Icing Ever

Directions

• *The flour/milk mixture for the icing needs time to cool completely in the fridge, so start the icing at least 1 hour before starting the cake. (see notes)
• Preheat oven to 350F
• Line 3 regular-size muffin pans with cupcake liners.
• In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
• Add remaining liquid ingredients and whisk until well incorporated. Set aside.
• In the mixing bowl of an electric mixer, place all dry ingredients and mix until completely combined.
• Add the wet ingredients to the dry ingredients.
• Mix on medium-high speed for 1 minute or until mixture is completely incorporated.
• Fill batter 2/3rds up the prepared cupcake liners.
• Gently tap the pans on the counter a few times to release any air bubbles from the batter.
• Bake 15-20 minutes or until a toothpick inserted in the middle of a middle cupcake comes out clean.
• Let the cupcakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
• Optional: If a cake is desired, this cake batter will make a three-layer 8-inch cake.
• For THE BEST ICING EVER, click HERE