Saint Cupcake's Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon salt
2 tablespoons Dutch-process cocoa
1 teaspoon baking powder
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon baking soda

Preheat oven to 375 degrees. Line two standard-size muffin pans with baking-cup liners. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.

In a stand mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until fully incorporated; scrape down the sides and bottom of the bowl as necessary. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended. In a cup, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.

Working quickly, divide the batter evenly among the muffin pan cups and place into the oven immediately. Bake for 15 minutes, then check the center of the cupcakes with a toothpick. If you have a few crumbs clinging to the pick, the cupcakes are done. If the pick is coated with more than a few crumbs, return cupcakes to oven for a minute or so, watching closely. Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before icing, about 30 minutes. Frost cupcakes with your favorite cream cheese frosting recipe. Proceed with cupcake eating.

Submitted by Sarah Rice