Red Velvet Cupcakes with Creamy Vanilla Icing
Classic red velvet cupcakes made with a rich, cocoa-infused batter and vibrant red food coloring, topped with creamy vanilla frosting. This elegant dessert features a perfect balance of vanilla and subtle chocolate flavors with a signature crimson hue.
Ingredients
- •3½ cups cake flour
- •¾ cup unsalted butter
- •2 cups sugar
- •3 large eggs
- •6 tablespoons red food coloring
- •3 tablespoons unsweetened cocoa
- •1½ teaspoons vanilla extract
- •1½ teaspoons salt
- •1½ cups buttermilk
- •1½ teaspoons cider vinegar
- •1½ teaspoons baking soda
- •1 recipe Creamy Vanilla Frosting
Cooking Instructions
- 1.
Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.
10 min
- 2.
To make the cake: 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 food coloring, cocoa, and vanilla. Add to the batter and beat well.
15 min
- 3.
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.
10 min
- 4.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
100 min
- 5.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .
20 min
