Red Velvet Cupcakes 2 1/2 cups cake flour (not self- rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 1/2 cups sugar 1 1/2 cups vegetable oil 2 large eggs, room temperature 1/2 teaspoon red gel-paste food color 1 teaspoon pure vanilla extract 1 cup buttermilk 1 1/2 teaspoons baking soda 2 teaspoons distilled white vinegar Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. Cream Cheese Frosting via Martha Stewart 8 ounces (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners’ sugar, sifted 3/4 teaspoon pure vanilla extract Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Divvies (Eggless/Butterless) Chocolate CupcakesMakes one dozen cupcakes. 1 1/2 cups cake flour (not self-rising) 3/4 cup sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons vegetable oil 1 tablespoon white vinegar 1 teaspoon pure vanilla extract 1 1/4 cups water Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting. Divvies Vanilla FrostingMakes enough for one dozen cupcakes. 1 3/4 cups confectioners’ sugar 1/2 cup dairy-free margarine, chilled 1/8 teaspoon salt 1/2 teaspoon pure vanilla extract 1 tablespoon rice milk In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary. Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
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