Red Velvet Cupcakes

2 1/2 Cs cake flour
1 tsp baking powder
1 tsp salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (2-3 bottles depending on size)
1/2 C butter, softened
1 1/2 C sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 C buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
Mix together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, mix butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Watch it fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). It will make about 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing