Magnolia Bakery's Red Velvet Cupcakes

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From magnolia bakery's cookbook

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Steps

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Preheat oven to 350.

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Grease and lightly flour 2 cupcake pans.

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To make the batter: in a small bowl , sift the cake flour and set aside.

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In a large bowl , on the medium speed of an electric mixer , cream the butter and sugar until very light and fluffy , about 5 minutes.

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Add the eggs , one at a time , beating well after each addition.

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In a small bowl , whisk together the red coloring , cocoa , and vanilla.

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Add to the batter and beat well.

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In a measuring cup , stir the saltinto the buttermilk.

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Add to the batter in three parts alternating with the flour.

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With each addition , beat until the ingredients are incorporated , but do not overbeat.

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In a small bowl , stir together the cider vinegar and baking soda.

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Add to the batter and mix well.

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Using a rubber spatula , scrape down the batter in the bowl , making sure the ingredients are well blended and the batter is smooth.

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Divide the batter among the prepared pans.

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Arange the oven racks in upper and lower thirds of the oven and .

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Ingredients

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cake flour, unsalted butter, sugar, eggs, red food coloring, unsweetened cocoa, vanilla extract, salt, buttermilk, cider vinegar, baking soda, all-purpose flour, milk