Red Velvet Cupcakes
Serves: 24
  • 3 cups Flour
  • ¼ tsp Salt
  • 1 ½ tsp Baking Soda
  • 2 TB Cocoa (Ghirardelli sweetened)
  • 1 ¼ cup Vegetable Oil
  • 2 cups Sugar
  • 2 tsp Chocolate Extract
  • 4 eggs (room temp)
  • 1 bottle red food coloring (1 ounce)
  • 1 cup Buttermilk (1 cup milk and 1 TB lemon juice)
  1. Preheat oven to 375.
  2. Mix flour, salt, baking soda and cocoa set aside.
  3. In a mixer, blend oil, sugar and chocolate extract until creamy. Add eggs one at a time until combined. Add red coloring and mix. Gradually add buttermilk and flour mixture. Pour mixture into 2 muffin tins with cupcake liners. Do not overfill the liners of your cupcakes. They will not cook properly in the middle, they will spread and sink. I like to put about a ¼ cup in each liner so it's about half full. It's tempting to overfill but don't, there will be some extra batter left.
  4. Bake for 16 minutes. Cool before frosting.
Recipe by Dining with Alice at