Red Velvet Cupcakes - by Benjamin Jackson

Everyone’s favorite cake in cupcake form. Makes 20 cupcakes.

Ingredients:

• 1/2 cup softened butter
• 1 1/2 cups white sugar
• 2 large eggs
• 1 cup buttermilk
• 1 ounce red liquid food coloring
• 1 teaspoon vanilla
• 1 1/2 teaspoons baking soda
• 1 tablespoon white vinegar (distilled)
• 2 cups flour
• 1/3 cup cocoa powder (unsweetened)
• 1 teaspoon salt

Instructions:

1. Heat oven to 350 F (175 C). Lightly grease two, twelve cup muffin tins or line with paper cups.
2. Beat the butter with the sugar in a bowl. Use an electric mixer until whipped and fluffy. Add in the eggs, buttermilk, coloring and vanilla extract. Add in the vinegar and soda. Mix in the flour, cocoa and salt; combine into the batter. Pour into the cups.
3. Bake until the tops bounce back when pressed, about twenty five minutes. Let cool over wire rack. When cool, frost if desired.

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