Red Velvet Cupcakes With Creamy
Vanilla Icing
Epicurious | February 2008
by Allysa Torey
More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the
bottoms with waxed paper.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium
speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add
the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food
coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the
flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small
bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber
spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter
is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the
center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and
cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake
with Creamy Vanilla Frosting .
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