Red Velvet Cupcakes

Adapted from Magnolia Bakery's recipe

INGREDIENTS:

• 3 ¹⁄₂ cups cake flour (not self rising)

• ³⁄₄ cup unsalted butter, softened

• 2 ¹⁄₂ cups sugar

• 3 large eggs, at room temperture

• 6 tablespoons red food coloring

• 3 tablespoons unsweetened cocoa

• 1 ¹⁄₂ teaspoons vanilla extract

• 1 ¹⁄₂ teaspoons salt

• 1 ¹⁄₂ cups buttermilk

• 1 ¹⁄₂ teaspoons cider vinegar

• 1 ¹⁄₂ teaspoons baking soda

DIRECTIONS:

• Preheat oven to 350.

• To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.

• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

• Divide the batter among the cupcakes liners. Bake for 20 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely on rack before icing.

• This will make 33 cupcakes.