Red Velvet Cupcakes
2 ½ cups all-purpose flour
2 table spoons unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
½ cup vegetable oil
1 teaspoon red gel paste food coloring
1 teaspoon vanilla extract
½ cup unsalted butter, softened
1 cup sugar
1 batch vanilla cream cheese frosting
White chocolate curls
1 red velvet cupcake crumbled
Preheat oven to 350°F.
Line muffin cups with chosen paper liners.
Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl
In a small bowl, combine buttermilk, vegetable oil, red gel paste food coloring and vanilla
extract and mix well.
In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4
minutes until creamy and light in color.
Incorporate eggs, one at a time, beating well. Reduce speed to low and slowly incorporate flour
mixture and buttermilk mixture. Beat for 2 minutes or until well mixed.
Spoon half of the batter into plastic sandwich bag. Snip a ¼ inch corner from the bag and fill the
liners two-thirds full. Repeat operation until all the batter has been used.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out
Remove cupcakes from the baking pan and let cool on a wire rack. Set one aside for garnish.
Spoon vanilla cream cheese frosting into a piping bag or sandwich bag fitted with a large round
tip. Pipe icing onto each cupcake, swirl the tip with your wrist as you pull up to form a peak.
Garnish cupcakes with white chocolate curls around the edges and sprinkle the tops with red
velvet cupcake crumbs.