Super Moist Red Velvet Cupcakes

Super Moist Red Velvet Cupcakes

Cook Time: 15 minutes

Yield: 22 cupcakes

Ingredients

• For the cupcakes:
• 2 1/2 cups all purpose flour
• 2 tablespoons + 2 teaspoons cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 tsp salt
• 1 cup yakult
• 2 teaspoons red cane vinegar (such as Del Monte)
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons red food coloring (I used McCormick)
• 1/2 cup canola oil or butter
• 2 eggs
• 1 cup sugar
• 1/3 cup packed brown sugar
• For the frosting:
• 4 cups powdered sugar
• 1/4 cup butter
• 3/4 cup cream cheese
• 1 tsp vanilla extract
• Red sprinkles

Instructions

1. Assemble team dry ingredients – flour, cocoa, baking soda, baking powder and salt. Sift three times and set aside. Assemble team wet ingredients – yakult, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
2. In a large bowl, mix together both sugars, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
3. Add in one third of the dry ingredients and then add in one half of the wet ingredients.
4. Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
5. Per 3oz baking cups, pour 3 tablespoons of the batter. Bake at 350F for 15 minutes or until done.
6. To make the frosting, mix together cream cheese, butter, vanilla and sifted powdered sugar until smooth.
7. Pipe frosting into the cupcakes and top with sprinkles.

Notes

adapted from Cheryl Porro's Recipe: http://cupcakeblog.com/?p=28