2 cups flour
1 1/2 cups sugar
1 cup buttermilk*
1/2 cup butter, at room temperature
1/3 cup baking cocoa (we used Special Dark baking cocoa)
2 eggs
2 teaspoons red food color
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 350. Cream together butter and sugar in large bowl. Add eggs and vanilla, mix well. In a measuring cup stir together buttermilk and food color. In a large bowl, stir together flour, cocoa and salt. Add the flour mixture to the butter mixture, alternating with the colored buttermilk. Stir in baking soda and vinegar. Pour into 24 lined cupcake pans with papers or grease and flour. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Good with Cream Cheese Icing
*Out of buttermilk? Try this.
I wish my husband would make me cupcakes.
Red velvet cupcakes … mmm …
Your recipes look wonderful! Thanks for sharing them!
I have a question, if I really wanted to use beets in these instead of food colouring (because I’m weird that way), how much beet puree should I use? I’m buying beets tomorrow anyway, and I’d really like to try it with beets.