Happy Memorial Day!
Just got back from the Amy Thompson 8K race supporting brain injury research. It was a perfect day for a run through the Brookside neighborhood.In honor of the holiday, I felt like baking something. Although I was without red food coloring, I had some left over easter hot pink coloring to substitute for some red velvet cupcakes!
The recipe I used was from The Buttercup Bake Shop Cookbook adapted for cupcakes, with cream cheese frosting.
For the red velvet cake:
1/4 cup red food coloring
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 1/4 cups cake flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1. Preheat oven to 350°F (175°C). Grease and lightly flour cupcake pans.
2. In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs one at a time. Add the flour in three parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.
4. Divide the batter among the prepared pans. Bake for 20 minutes, or until a cake tester inserted into the center of the cake comes out clean.