An oldie but a goodie! Seems like the red velvet craze has died down, but I still love this cake flavor. I still remember the first time I tasted a red velvet cake. A co-worker of mine brought in a cake to share, but refused to divulge her grandma’s recipe. Here’s the one I’ve used in the past.
Yields 2 dozen cupcakes
INGREDIENTS
2 1/2 c cake flour (or 2 1/2 cups all-purpose flour minus 3 TBSP + 3 TBSP cornstarch)
2 T cocoa
1 tsp salt
1 1/2 c sugar
1 1/2 c oil
2 eggs
1 oz red food coloring
1 tsp vanilla
1 c buttermilk (or add 1 TBSP of lemon juice or vinegar to 1 c milk, let sit)
1 1/2 tsp baking soda
2 tsp vinegar
INSTRUCTIONS
Combine cake flour, cocoa and salt together in a bowl
In a separate larger bowl, whisk together the eggs (one at a time), sugar, food coloring and vanilla
Add the flour mixture to the egg/oil mixture in thirds, alternating with the buttermilk
In a separate small bowl, combine the baking soda with the vinegar, then add to the batter.
Spoon into cupcake tin and bake at 350 degrees for 20 minutes.
Let cool and top with your favorite cream cheese frosting.
Optional additions: chopped walnuts sprinkled on top or chocolate chips added to the batter.
Nesting On A Hill 