Red Velvet Cupcakes


  • 2 1/2 cups pastry flour
  • 2 tbsp. unsweetened Dutch cocoa
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs (room temperature)
  • 1/2 tsp. red gel paste food colour
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 1 1/2 tsp. baking soda
  • 2 tsp. white vinegar


Preheat oven to 350°F.  Line standard muffin tins with paper liners.  Whisk together cake flour, cocoa and salt in one bowl.

With an electric mixer on medium high speed, whisk together sugar and oil until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Mix in food colour and vanilla.

Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of buttermilk and whisking well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam).  Add mixture to the batter and mix on medium speed for 10 seconds.

Divide batter evenly among lined cups, about 3/4 full.  Bake, rotating tins halfway through, about 20 minutes.  (always test with cake tester inserted in middle).  Transfer tins to wire rack to cool completely before removing cupcakes.

To finish, spread cupcakes with desired frosting.  Cream cheese frosting is often used.

PS.  If choosing to make multi-layer cake, baking time is about 30 minutes (testing center with cake tester) in 9″ x 1 1/2″ round pans.


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