SOUTHERN RED VELVET CUPCAKES (WALDORF ASTORIA RED CAKE)

SOUTHERN RED VELVET CUPCAKES (WALDORF ASTORIA RED CAKE) image

Yield 48 mini cupcakes

Number Of Ingredients 12

2.5 cups flour
1.5 cups sugar
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 eggs
1 1/3 cups vegetable oil (substitute half with applesauce)
3/4 cup buttermilk, room temperature (1 c buttermilk = 1 c milk + 3 Tbsp vinegar)
2 Tbsp red food coloring
1 Tbsp white distilled vinegar
1/2 Tbsp vanilla extract
Cream cheese frosting

Steps:

1. Preheat the oven to 350 F. Line mini muffin pans with 48 mini cupcake liners or line regular-size muffin pans with 24 regular cupcake liners. 2. In a mixing bowl, sift together flour, sugar, baking soda, cocoa powder and salt. 3. In a large mixing bowl, stir together eggs and oil. 4. In a mixing cup, mix buttermilk, food coloring, vinegar, and vanilla extract. Lightly whisk. 5. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red color, so add more cocoa powder, if the red is not deep enough. 6. Add the batter to the mini cupcake liners until they are 3/4-full and bake for 13-14 min, or until done. For regular sized cupcakes, bake 22 min or until done. Let the cupcakes cool completely. 7. Frost with cream cheese frosting (see pumpkin bar recipe).