Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)
A simple recipe for soft, sturdy, and moist red velvet cupcakes (complete with several great frosting options). Don't forget to watch the how-to video before beginning! Please note that if you are looking to make a cake, I recommend you use my red velvet cake recipe rather than make these cupcakes into a cake.
1batchErmine frosting(click the link for the recipe, or scroll down to the notes section for some other frosting recommendations)
Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
Add egg and vanilla extract and stir until combined.
Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.
Other Frosting Recommendations:
Ermine frosting is the traditional, old-fashioned frosting used with red velvet cake/cupcakes, but here are a few other favorites: