Red Velvet Cupcakes Recipe
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Yield:
24 cupcakes
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Total Time:
1 hr 10 mins
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Prep Time:
15 mins
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Cook Time:
55 mins
Ingredients
- 2-1/2 cups all-purpose flour, sifted
- 1-1/2 cups sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/4 cups Mazola® Corn Oil
- 1 cup buttermilk (at room temperature)
- 2 eggs, lightly beaten
- 1 bottle (1 ounce) red food color
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
- Frosting, for spreading
- Sprinkles, colored sugars, can dies, nonpareils
Instructions
- Step 1) Preheat oven to 350°F. Line 24 muffin cups with baking cups; set aside.
- Step 2) Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl of electric mixer.
- Step 3) Whisk together oil, buttermilk, eggs, food coloring, vinegar and vanilla in medium bowl until thoroughly mixed. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
- Step 4) Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 8 to 10 minutes in pan. Remove cupcakes from pans; cool completely. Frost and garnish each cupcake as desired.
