Magnolia Bakery Red Velvet Cupcakes

Preheat oven to 350 degrees.

If making cupcakes, line muffin pans with cupcake papers. The recipe makes at least 24 cupcakes.

If making cake, grease and lightly flour three 9 x 2 inch round cake pans, then line the bottoms with waxed paper.

In a small bowl, sift the cake flour and set aside. 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. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

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.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using the rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cupcakes or cake layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. When the cake has cooled, ice with vanilla buttercream or cream cheese frosting. For layer cake, spread the frosting between the layers, then use the remainder to ice the sides and top of the cake.