Blood-Red Velvet Cupcakes

For the Cupcakes:

Step 1

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2

In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 4

Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the red food coloring and vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

In a small bowl, mix together the vinegar and baking soda until it foams. Quickly fold it into the cupcake batter until well distributed.

Step 7

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

Step 10

In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.

Step 11

Gradually add the powdered sugar, beating well after each addition.

Step 12

Stir in the vanilla extract and continue to beat until the frosting is smooth and fluffy.

Assembly:

Step 13

Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.

Step 14

Optional: Sprinkle the cupcakes with edible glitter or red sugar crystals to create a blood-red effect.

Step 15

Serve the Blood-Red Velvet Cupcakes immediately or refrigerate them until ready to serve.