red velvet cupcakes

This is what I use from Magnolia Bakery's recipe. Read this recipe very well  before you try it at home because the recipe is a lil' bit more complicated than the usual cake (for a beginner) but it's worth it.

ingredients:

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened in a temperature room
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

directions:

1. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner.
2. In a small bowl, sift the cake flour and set aside. 
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition. 
5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. 
7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
8. Bake for 20 minutes, or until a cake tester inserted in the center of the cup cake comes out clean. 
9. serve it with vanilla frosting. The recipe is here