Red Velvet Cupcakes
As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) butter or margarine softened
1 1/2 cups granulated sugar
- Easy-Add Red (no-taste) Icing Color Add to shopping list Red (no-taste) Icing Color
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
1 cup buttermilk
2 tablespoons water
1 1/2 teaspoons white vinegar
1 teaspoon baking soda
About 20 standard cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.