Red Velvet Roses

Photo Courtesy of Kirbie's Cravings

Red Velvet Roses | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes:

Yields: 36 cupcakes

Ingredients

3 cups cake flour
375g unsalted butter, room temp
2 ¼ cups sugar
3 large eggs, at room temperature
6 tbsps red food coloring
3 tbsps unsweetened cocoa
1 ½ tsps vanilla extract
1 ½ tsps salt
1 ½ cups buttermilk
1 ½ tsps cider vinegar
1 ½ tsps baking soda

Directions
1.In a small bowl, sift the cake flour and set aside. In a large bowl, on
the medium speed of an electric mixer, cream the butter and sugar until
very light and fluffy, about 5 minutes. Add the eggs, one at a time,
beating well after each addition.

2. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. (I found it hard to mix this. I'm not sure why the food coloring is added to this mixture and not directly into the liquid batter.)

3.In a measuring cup, stir the salt into the buttermilk. Add to the
batter in three parts, alternating with the flour. With each addition,
beat until the ingredients are incorporated, but do not overbeat.

4.In a small bowl, stir together the cider vinegar and baking soda. Add
to the batter and mix well. Using a rubber spatula, scrape down the
batter in the bowl, making sure the ingredients are well blended and
the batter is smooth.

5. Spoon batter into cupcake liners (or in my case, I used my mini rose muffin bundt pan) until
2/3 full. bake in a preheated oven of 340F for 20 mins or until a knife inserted into the center of the cake comes out clean.

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Many thanks Kirbie's Cravings!