Red Velvet Cupcakes. Do they really need an introduction?
Quick fact, red velvet cake didn’t used to use so much red food coloring. When you add vinegar and buttermilk to a cake containing cocoa it causes a reaction that helps red hues show from the chocolate powder. So when you’d slice into a red velvet cake years and years ago you’d get a deeper chocolat-ish cake with a slight red tint. Now people kind of expect a brighter color which is why so much dye is used.
So, before you slam me for the amount of food color I used know that you can probably substitute some of that out with beets or beet juice. I have never done it and have no directions for how-to but I’m sure a quick google search will lead you in the right direction.
- 2-1/4 cup all purpose flour
- 5 tablespoons cornstarch
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa
- 1 teaspoon salt
- 2 eggs
- 1-1/2 cups oil
- 1 cup whole milk
- 2 tablespoons red food color
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- Preheat the oven to 350 degrees. Flour 2-8 inch cake pans or line two cupcake tins with paper liners.
- Whisk together the flour, cornstarch, sugar, baking soda, cocoa, and salt. Set aside.
- Whisk together the eggs, oil, milk, food color, vanilla, and vinegar in the bowl of an electric mixer. Stir in the dry ingredients until smooth.
- Divide between your prepared pans.
- Bake the cake for 30 minutes or until a toothpick comes out clean. Bake cupcakes 15-18 minutes or until a toothpick comes out clean.