The ultimate cookbook for deserts

Red velvet cupcake

Ingredients:
1 and 1/3 cups flour
2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter softened to room temperature
1 cup granulated sugar
1 large egg room temperature
1/4 cup oil canola or vegetable work well
1 tablespoon liquid red food coloring
1 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
2/3 cup buttermilk room temperature

Instructions:
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In another large mixing cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined
Then mix in the oil, red food coloring, vanilla, and vinegar in it.
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
Preheat oven to 350°F (177°C). Line the muffin pans with with parchment paper.
Evenly distribute the batter in the prepared muffin pans, only filling each one about halfway full.
Bake at 350°F (177°C) for about 15 minutes or until a toothpick inserted into the center comes out clean.
Carefully remove the cupcakes from the pan and allow them to cool completely.
Once the cupcakes have cooled completely, pipe the cream cheese frosting on top.

And voila! Your delicious red velvet cupcakes are now ready!