RUBY RED VELVET CUPCAKES

RUBY RED VELVET CUPCAKES

INGREDIENTS:

1 stick organic sweet cream butter, room temperature
1 1/2 cups Wholesome Organic Fair Trade Cane Sugar
2 cage-free organic eggs, room temperature
2 1/3 cups cake flour
2 tbsp Dutch Fair Trade cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup of organic buttermilk
1 to 1 1/2 tbsp of organic red food coloring (depending on how vivid you prefer your red)
1 tsp of vanilla extract
1 jar Organic Vanilla Frosting

DIRECTIONS:

Step 1

Preheat the oven to 350°F. Cream the sugar and butter in the bowl of an electric mixer on medium speed, until light and fluffy, about 3 minutes.

Step 2

Add the eggs, one at a time, and beat until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

Step 3

In a large bowl, sift together the dry ingredients (flour, cocoa powder, baking soda, baking powder and sea salt).

Step 4

Sift twice, making sure that the dry ingredients are well mixed.

Step 5

In another bowl whisk together the buttermilk, red food coloring and vanilla extract. Add 1/4 of the dry ingredients to the creamed mixture and beat on low until just blended, then add 1/3 of the buttermilk mix. Being careful not to over-mix, add another 1/4 of the dry mixture, then 1/3 of the wet until all ingredients are mixed together.

Step 6

Drop cupcake papers into a cupcake tin, and fill each about 1/2 to 3/4 full with the batter. Bake for 15 minutes, then rotate the pan and bake for another 3-7 minutes or until a toothpick comes out clean. Allow to cool for a few minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.

Step 7

Frost with Wholesome Organic Vanilla Frosting or your favorite homemade cream cheese frosting. Sprinkle with fresh berries (if available) and dust with cocoa powder.