Preheat oven to 325 degrees. Cream the shortening and gradually beat in the sugar. Add the eggs, 1 at a time, beating well after each addition. Make a paste out of the cocoa and red food coloring and add it to the creamed mixture. Add the salt, flour, and vanilla alternately with the buttermilk, beating well after each addition. In a separate bowl, sprinkle the baking soda over the vinegar and pour over the batter. Stir until thoroughly mixed. Bake at 325 degrees for 20 minutes.
Just tried your recipe. The cupcake was good, although maybe a little heavy. Next time I will try the recipe and substitute the flour for cake flour. I also used a 24 count cupcake pan at the 325 temp for 20 min. and the cupcakes in the middle section of the pan took longer to bake.
OMG! I made this recipe with the following changes: I used cake flour and siftet it first. I also added 8 oz sour cream. I baked the cupcakes 18-20 minutes and oh my gosh! the cake is ligh, the crumb is fine, this is THE best red velvet recipe I have ver found and will be my ONLY red velvet recipe from now on!
Going to try this recipe, does it make 24 cupcakes?
I have been wanting red velvet cupcakes. I am going to try this recipe right now!
Just tried your recipe. The cupcake was good, although maybe a little heavy. Next time I will try the recipe and substitute the flour for cake flour. I also used a 24 count cupcake pan at the 325 temp for 20 min. and the cupcakes in the middle section of the pan took longer to bake.
Thanks for your recipe.
o yep i actually meant to put down cake flour but i guess i forgot...thanks ill change it now!!!
OMG! I made this recipe with the following changes: I used cake flour and siftet it first. I also added 8 oz sour cream. I baked the cupcakes 18-20 minutes and oh my gosh! the cake is ligh, the crumb is fine, this is THE best red velvet recipe I have ver found and will be my ONLY red velvet recipe from now on!