Red Velvet Cupcakes
Ingredients
- 156 g Flour (Plain) (1.25c)
- 100 g Sugar (Granulated) (1/2c)
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t cocoa powder
- Wet ingredients:
- 160 mL canola oil
- 120 mL buttermilk (1/2c, at room temperature)
- 1 large egg (at room temperature)
- 1 T red food coloring
- 1/2 t vinegar
- 1/2 t vanilla extract
Method
Preheat oven to 350F. Line a muffin pan with cupcake papers, or line a cake pan with parchment.
In a medium mixing bowl, sift together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, egg, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
For cupcakes:
Divide the batter evenly among the cupcake tins, about 2/3 full. Bake 20-25 minutes, turning pan(s) once (halfway through). Test with a toothpick; cool completely before frosting.
For cake:
Pour the batter into a 6" cake pan. Bake 30-45 minutes?, turning pan once (halfway through). Test with a toothpick; cool completely before frosting.