Copycat Sprinkles Red Velvet Cupcakes

4 years ago

Yields 12 insanely delicious cupcakes

1 1/3 cups all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
3/4 cup salted butter, firm but not cold*
1 cup + 2 Tbsp granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon distilled white vinegar

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, using an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).

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