Red Velvet Cupcakes

Preheat oven to 350F. Sift the flour, sugar, cocoa powder baking powder, and baking soda together. Add the salt and give it a whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients. Using a paddle attachment, mix on low using until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring. (Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring. More will give a richer red.) If you don’t have buttermilk, use whole milk and add a little less than 1 tablespoon of white vinegar or lemon juice to the milk and allow it to sit for a few minutes and curdle before using.

Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.

Distribute the batter evenly into cupcake papers. Bake for 15 to 20 minutes or until springy to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack. Once somewhat cooled, top with CC frosting and serve.