RED VELVET CUPCAKES

INGREDIENTS

RED VELVET CUPCAKES:

1. 3 cups all purpose flour
2. 2 teaspoons unsweetened cocoa powder
3. 3/4 teaspoon salt
4. 3 large eggs, at room temperature
5. 3/4 cup (1½ sticks) unsalted butter
6. 2¼ cups granulated white sugar
7. 1½ teaspoons vanilla extract
8. One 1-ounce bottle (2 tablespoons) red food coloring
9. 1½ cups buttermilk
10. 1½ teaspoons baking soda
11. 1½ teaspoons white vinegar

BUTTERCREAM FROSTING:

1. 1½ cups whole milk
2. 1/3 cup all purpose flour
3. dash of salt
4. 1½ cups (3 sticks) butter, at room temperature
5. 1½ cups granulated white sugar
6. 2 teaspoons vanilla extract

INSTRUCTIONS

PREPARE THE CUPCAKES:

1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the butter on medium speed for 30 seconds. Add the sugar and vanilla; beat until combined. One at a time, add the eggs; beat on medium speed after each. Beat in the food coloring on low.
4. Alternately add the flour mixture and the buttermilk to the egg mixture; beat on low-medium after each just until combined. In a small bowl, stir together the baking soda and vinegar. Add to the batter; beat just until combined.
5. Fill the cupcake liners two-thirds full. Bake 15 to 17 minutes, or until a toothpick inserted near the centers comes out clean. Cool the pans on wire racks for 10 minutes. Gently remove the cupcakes from the pans; cool.

PREPARE THE FROSTING:

1. In a medium saucepan, whisk together the milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce the heat; cook and stir 2 minutes more. Transfer to a small bowl; cover the surface with plastic wrap. Refrigerate until cooled (do not stir).
2. In a large bowl, use an electric mixer to beat the butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and the sugar is almost dissolved. Add the cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
3. Use an open tip on a piping bag to frost the cupcakes. Keep refrigerated until ready to serve.

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