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Red Velvet Cupcakes Recipe


As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.
Makes: About 20 standard cupcakes. Each cupcake serves 1.
Skill Level:

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Step 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.

Step 2

*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.

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Ingredients

Products

all-purpose flour

2 1/2 cups all-purpose flour

cocoa powder

2 tablespoons cocoa powder

salt

1 teaspoon salt

baking powder

1 1/2 teaspoons baking powder

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

granulated sugar

1 1/2 cups granulated sugar

eggs

2 eggs

Red (no-taste) Icing Color

1 1/2 teaspoons Red (no-taste) Icing Color

clear vanilla extract

1 teaspoon clear vanilla extract

buttermilk

1 cup buttermilk

water

2 tablespoons water

white vinegar

1 1/2 teaspoons white vinegar

baking soda

1 teaspoon baking soda

Tools

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$1.99 $1.59

In Stock (ships in 1-2 business days)

Standard muffin pan

Standard muffin pan

Cooling Rack

Cooling Rack

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