Magnolia Bakery's red velvet cupcakes



  • 3 cups cake flour (not self-rising)
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter, softened
  • 1 tsp salt2 cups sugar
  • 1 cups buttermilk
  • 3 large eggs, at room temperature
  • 1 tsp cider vinegar6 tbsp red food coloring
  • 1 tsp baking soda
  • 3 tbsp unsweetened cocoa
  • 1 batch Creamy Vanilla Frosting.

Yield: 24 Servings


  • In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 mins.
  • In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well.
  • Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less and no longer—set a timer!). Use immediately.

This recipe originally appeared on iVillage.