Red Velvet Cupcakes

🧂 Ingredients

• 2 1/2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 1/2 cups granulated sugar
• 1 tsp. baking soda
• 1 tsp. cocoa
• 1 1/2 cups canola oil

  or avocado oil
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 oz. bottle red food coloring

  (one fluid ounce)
• 1 cup buttermilk

  or soured milk (see preparation method below)
• 1/2 cup salted butter

  softened
• 8 oz. pkg. cream cheese

  softened
• 1 tsp. pure vanilla extract
• 16 oz. powdered sugar
• 1 oz. red sanding sugar

  (optional) if desired
• 1 oz. sugar pearls

  (optional) if desired

Instructions

• 1 Preheat oven to 350°.
• 2 Place cupcake liners in 20 muffin tins.
• 3 Spray each paper liner with cooking spray; set aside.
• 4 Mix flour, sugar, baking soda and cocoa with oil.
• 5 Add the rest of the ingredients and mix well.
• 6 Spoon mixture about 7/8 full into each cupcake liner.
• 7 Bake in preheated oven at 350° for 20-24 minutes.
• 8 Allow cupcakes to cool in pans about 10 minutes before removing to wire racks to
  cool completely.
• 9 Soften cream cheese and butter.   
• 10 Add vanilla and powdered sugar and mix together with an electric mixer until
  smooth and creamy.
• 11 Cut tip off a decorating bag.
• 12 Place a star tip in bottom of the bag (or whatever pattern you desire).
• 13 Fill decorator bag about 3/4 full with icing.
• 14 Pipe cream cheese frosting on cooled cupcakes.
• 15 Sprinkle with red sanding sugar (if desired).
• 16 Place a sugar pearl in center of each cupcake or sprinkle several over top of
  the icing if you prefer.
• 17 Refrigerate cupcakes until ready to serve.
• 18 Store leftovers in refrigerator.

Nutrition Info