Red Velvet Cupcakes

Makes 2 dozen cupcakes

Anne

This was our wedding cake and comes from a favorite NYC bakery.

ingredients

1
Preheat oven to 350 degrees. Use paper liners in cupcake pan.
2
In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.
3
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs, one at a time. Add the flour in three parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated.
4
In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.
5
Divide the batter among the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes our clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
6
When cake has cooled, ice with Red Velvet Icing.