Red Velvet Cupcakes with Vanilla Swirl Buttercream

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with 12 red cupcake liners.

Step 2: In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add egg and beat until well combined.

Step 4: Mix buttermilk, red food coloring, vanilla, and vinegar in a separate bowl. Add this mixture to the creamed butter alternately with the dry ingredients, starting and ending with the dry. Mix until just combined.

Step 5: Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.

Step 6: To make the buttercream, beat the butter until creamy. Add powdered sugar gradually, then mix in cream and vanilla. Beat until fluffy.

Step 7: Divide buttercream into two bowls. Tint one with red gel food coloring. Fill a piping bag with both colors side-by-side for a swirl effect. Pipe onto cupcakes and decorate as desired.

Storage Information

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Buttercream and unfrosted cupcakes can be frozen separately for up to 1 month.