Red Velvet Cupcakes
There's just something about red velvet cake that makes any occasion more festive. Whip up these perfect Red Velvet Cupcakes and everyone gets their very own cake!
Preheat oven to 350°. Line two 12-cup muffin pans with paper liners.
Whisk together dry ingredients in a bowl; set aside.
Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
Mix half the dry ingredients into butter mixture, followed by the buttermilk and vinegar, then remaining dry ingredients; blend just until incorporated.
Fill liners to the top with batter and bake until a toothpick inserted in centers of cupcakes comes out clean, 20–25 minutes. Cool cupcakes in pan 20 minutes, transfer to a rack to cool completely. Frost with Classic White Icing.
With the mixer running, add the oil for the cupcakes in a thin stream so it emulsifies with the sugar and eggs.
Prevent overmixing by blending in half the dry ingredients, then the buttermilk and remaining flour mixture.