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Red velvet cupcakes
Ingredients
1/2 cup solid lard or vegetable shortening
1 1/2 cups sugar
2 large eggs, at room temperature
2 tablespoons premium cocoa
1 1/2 ounces red food coloring
1 teaspoon Extra fine salt
2 1/2 cups flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar, see Note

Method
Heat oven to 350 degrees Fahrenheit

Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a
paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla
alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar
mixture over batter. Stir until thoroughly mixed

Bake in 24 muffin tins for 22 minutes, three 8 pans for 25 minutes or two 9 inch pans
for 30 minutes

Cool on cooling racks for 10 minutes before removing from pan

Frost with
Cream cheese frosting or Vanilla buttercream

Note
The vinegar baking soda mixture is what carries the deep red color through the
cup/cakes along with the bit of cocoa