Way back in the day, before I started baking my own cupcakes seriously, I used to travel around trying other people’s cupcakes. My go to test was always Red Velvet. I’ve had Sprinkles in Phoenix, Big City Cupcakes in Vancouver, Cupcakes in Vancouver, an Italian bakery’s cupcake in Boston . . . and, and, and . . . some were good, some were great and some were amazing!
Red Velvet requires a few extra steps more that your standard chocolate or vanilla recipe, but it is worth it in the end. You will find yourself with a light, fluffy, delicious cupcake.
This recipe is a good one that I found (it’s not the one I use day to day for JJ’s, but it is a great runner up!)
Everything you need for the recipe is posted below the video, and have a look at the tutorial to see how everything goes together!
Red Velvet Cupcakes Ingredients:
1/2 cup butter
1 1/2 cups table sugar
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder