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Red Velvet Cupcakes / Red Velvet Cake
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Night Baking

http://nightbaking.blogspot.com/2010/10/ive-been-taking-fondant-class-pictures.html

Red Velvet Cupcakes / Red Velvet Cake

Makes 22-24 cupcakes or 2 9” rounds.

2 1/2 cups (10 ounces) sifted cake flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

1 1/2 cups (10 1/2 ounces) sugar

2 eggs

1 teaspoon vanilla

1/2 - 1 ounce red food coloring

1 cup buttermilk

1 teaspoon white vinegar

1 teaspoon baking soda

Preheat oven to 350F. Line cake pans with parchment or line two cupcake pans with papers.

Sift cake flour, cocoa powder, baking powder, and salt, and set aside. Beat together the butter and sugar until light and fluffy, about three minutes. Add eggs, one at a time, and then beat in the vanilla and food coloring. Scrape down the sides. Beat in a third of the flour mixture, then half the buttermilk, then another third of the flour, the rest of the buttermilk, and the rest of the flour. Scrape down the sides and beat for another few seconds to make sure everything is well incorporated. In a small bowl, stir together vinegar and baking soda. It will fizz! Stir it into the batter.

Divide the batter into the cake pans or scoop it into the cupcake tins. An ice cream scoop works great. Each should be 2/3 to 3/4 full. I usually get 22-24 cupcakes. Bake cupcakes 20-22 minutes, or bake cakes about 35 minutes. They are done when they spring back when pressed lightly with a finger. Check them early and don't overbake them. Cool cupcakes for five minutes in the pans, and then remove them to cool completely on wire racks. Cool cakes for ten minutes in the pans and then invert them into wire racks to cool completely.

If your cakes seem dry, brush the layers with simple syrup as you assemble the cake. Frost with your favorite cream cheese frosting and decorate with red sprinkles.