Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for 15-20 minutes, or until a toothpick inserted in the center comes out clean.Divide the batter evenly between the paper liners, filling each about ⅔ full.The batter will be a little thin and that’s okay! Mix on medium speed until smooth and thoroughly combined, scraping the sides of the bowl with a rubber spatula as needed. Add the dry ingredients and buttermilk in alternating batches, beginning with the dry – flour, milk, flour, milk, flour.Gently beat together the buttermilk, oil, eggs, white vinegar, vanilla extract, and red food coloring until well combined. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine the wet ingredients.In a medium mixing bowl, combine flour, sugar, baking soda, cocoa powder, and salt and whisk to combine.Line 2 standard-sized muffin tins with cupcake liners and set aside. Of course, you can always make these red velvet cupcake without buttermilk as well – but you’re missing out! How to make the best Red Velvet Cupcakes Lactose-free milk + acid of your choice.A 3:1 ratio of plain yogurt & milk (or water).A 3:1 ratio of sour cream & milk (or water).The acid will curdle the milk and act as a buttermilk substitute! It works like a charm, even though it looks a little gross when you add it to the batter. Stir it up and let it sit for 5-10 minutes before proceeding with mixing the batter. Go ahead and add 1 1/2 tablespoons of lemon juice or vinegar, or 2 1/2 teaspoons of cream of tartar to the milk in this recipe. The color will be affected a bit, but the flavor won’t be! Red food coloring – if you find you don’t have any food coloring, or you’d prefer not to use it, you can totally leave it out.Don’t have white distilled vinegar? Apple cider vinegar or lemon will also work in its place. It also makes the red color more vibrant, so you don’t really have to use as much food coloring as you might think. White vinegar or apple cider vinegar – I promise, you can’t taste it! Vinegar helps activate the baking soda, making the red velvet cupcakes rise.There are plenty of substitutes for buttermilk if you’re all out, though! Check the chart below. Buttermilk – all red velvet recipes call for buttermilk, as it is a critical part of the chemical reaction that creates the maroon color of the cake.Vegetable oil – prefer butter? Substitute the oil for equal amounts of melted unsalted butter. Unsweetened cocoa powder – this recipe calls for a little bit more cocoa powder than most – trust me on this one!.Granulated sugar – even if you like brown sugar more, stick with granulated here! The molasses in brown sugar will affect the flavor.All-purpose flour – make these gluten free by using a gluten free flour.Gathering what you need for this tasty red velvet cupcake recipe is as easy as opening your pantry!
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