Red Velvet Cupcakes
Fluffy, moist, buttery red vcelvet cupcakes.
Servings: 18 cupcakes
Ingredients
- 2 cups cake flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup avocado oil
- 1/2 cup sour cream
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- red food color
Instructions
- Preheat oven to 350 degrees. Line muffin pan with approximately 18 paper liners.
- In large bowl, mix flour, baking powder, baking soda, cocoa powder and salt. Set aside.
- Beat butter with stand mixer until light and fluffy - about 2 minutes.
- Add oil and beat to combine.
- Add sugar and beat on high speed until creamed together. Scrape down the bowl a few times.
- Beat in eggs, one at a time and mix thoroughly.
- Slowly beat in the vanilla, vinegar and food coloring.
- With the mixer on the slowest speed, mix in half the flour mixture and combine until just mixed. Add sour cream and mix until combined. Add the remaining flour mixture and mix on the slowest speed until combined.
- Spoon batter into liners, filling about 1/2 full. Bake for about 15 minutes, until inserted toothpick comes out with a few crabs.
- Cool completely before frosting.
Notes
Adding white vinegar will enhance the red color but you can't taste it in the cupcakes.