Red Velvet Cupcake Recipe

In a small bowl, sift the 2 1/2 cups cake flour and set it aside.

In a large bowl, using an electric mixer on medium speed, cream the 1¾ cups butter and 1½ cups sugar until the mixture is very light and airy, which should take about 5 minutes.

Add the 2 eggs to the creamed butter and sugar, one at a time, beating well after each addition until fully incorporated.

In a separate small bowl, whisk together the 2 oz food coloring, 5 tablespoons cocoa, and 1 teaspoon vanilla. Add this vibrant red mixture to the batter and beat until the color is evenly distributed.

In a measuring cup, stir the 1 teaspoon salt into the 1 cup buttermilk.

Add the buttermilk mixture to the batter in three parts, alternating with the sifted flour. With each addition, beat just until the ingredients are incorporated, but be careful not to overbeat the batter.