RED VELVET CUPCAKE

Ingredients
• 2 1/2 cups all purpose flour• 2 cups sugar• 1/2 cup baking cocoa (powdered)• 1 teaspoon baking powder• 1/4 teaspoon salt• 1 teaspoon baking soda• 2 sticks butter at room temperature• 5 large eggs• 1 cup buttermilk (see note at bottom)• 1 teaspoon vanilla• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
cupcake Tip:
Some people may argue that there is no need to sift flour these days since most flours are sifted prior to packaging. With these particular cupcakes, it is best for the texture of the cupcakes to do the sifting as directed. The sifting also allows the dry ingredients to be thoroughly mixed before proceeding to the additional steps.

See Red Velvet Christmas Cupcake above.