Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Cook time: 19 min
Total time: 19 min
Yield: 12 cupcakes, 12 serving(s)
Ingredients: 1 1/3 cups cake flour; 2 tablespoons unsweetened cocoa powder (I use Ghiradelli); 1/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup buttermilk; 1 teaspoon red food coloring (0.2 oz paste in flame red, amount to your own preference ); 1 teaspoon vinegar; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon real vanilla extract (not imitation); 3 ounces seedless raspberry jam (for the filling)

Submitted by Wedding2010

"Light red velvet cupcakes - good enough for a wedding! Surprise in the center of the cupcake."

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Ready In:: 19mins
Ingredients:: 13
Yields:: 12 cupcakes
Serves:: 12

ingredients

1 ¹⁄₃ cups cake flour
2 tablespoons unsweetened cocoa powder (I use Ghiradelli)
¹⁄₄ teaspoon baking soda
³⁄₄ teaspoon baking powder
¹⁄₄ teaspoon salt
¹⁄₂ cup buttermilk
1 teaspoon red food coloring (0.2 oz paste in flame red, amount to your own preference )
1 teaspoon vinegar
¹⁄₂ cup unsalted butter, softened
³⁄₄ cup granulated sugar
2 large eggs
1 teaspoon real vanilla extract (not imitation)
3 ounces seedless raspberry jam (for the filling)

directions

Preheat oven to 350 degreees Fahrenheit.
Line a 12-cup muffin pan with paper liners.
Sift unsweetened cocoa powder into flour, add baking powder, baking soda, and salt.
Stir red food coloring and vinegar into buttermilk.
In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat until fluffy. Add in eggs one at a time until well blended. Add vanilla. Beat in flour mixture, alternate with buttermilk, just until smooth. Put a heaping tablespoon of batter in the bottom of each liner, make an indentation in the center ( with the back of a teaspoon) and add a teaspoon of jam. Add another heaping tablespoon of batter to cover up the jam.
Bake approximately 19 minutes.
Let cool and add your favorite frosting.