Natalie

wanted a red velvet wedding cake and red velvet cupcakes.  I had never made them before. but used the recipe from Martha Stewart Cupcakes.  Fortunately they worked first time.   I didn't get any pictures of either, but I'm looking forward to seeing the photographer's pictures.  They were with us all day and I know they took pictures of just about everything.    Here is the recipe:

Red Velvet Cupcakes  Yield 24

• 2 ½ cups cake flour  (Or Substitute per cup: 2 T cornstarch and fill to 1 cup)
• 1 1/2 cup granulated sugar
• 2 Tablespoons unsweetened cocoa powder
• 2 teaspoons distilled white vinegar
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• ½ t. red gel paste food color
• 2 large eggs, room temperature
• 1 ½ cup vegetable oil. 
• 1 tablespoon pure vanilla (or vanilla paste)
• 1 cup buttermilk

Preheat oven to 350 F. Whisk together cake flour, cocoa, and salt. 

With an electric mixer on medium-high speed whisk together sugar and oil until combined.  Add eggs, one at a time, beating until each is incorporated.  Mix in food color and vanilla.

Reduce speed to low.  Alternate flour mixture with buttermilk, whisking well after each addition.  

Stir together the baking soda and vinegar in a small bowl (it will foam) and add to batter.  Mix for 10 seconds.

 Fill cupcake liners just over 3/4 full.  Bake for about 18 to 20 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  When the cupcakes are done let them cool completely before removing from tins.  Frost with cream cheese frosting.