Red Velvet Brains Cupcakes

• 2 eggsegg
• 1 1/2 cups canola oilcanola-oil
• 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)buttermilk
• 1 teaspoon white wine or cider vinegarvinegar
• 1 teaspoon red food coloring (recommended: Select natural food coloring)
• 1 teaspoon pure vanilla extractvanilla
• 1 1/3 cups granulated sugarsugar
• 2 1/2 cups all-purpose flourflour
• 3/4 teaspoon fine sea saltsalt
• 2 teaspoons natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking sodabaking-soda
• 1 stick unsalted butter, softenedbutter
• 4 cups confectioners' sugarsugar
• 1/3 cup whole milkmilk
• Red and black food coloring
• 1 teaspoon pure vanilla extractvanilla
• Saltsalt

1. 01Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
2. 02For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
3. 03Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
4. 04Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
5. 05Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
6. 06Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
7. 07For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.

Calories

670 kcal

Protein

5 g

Fat

36 g

Saturated fat

7 g

Carbs

84 g

Fiber

1 g

Sugar

63 g

Sodium

376 mg

Cholesterol

48 mg

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