Red Velvet Cupcakes Recipe
Additional Information
Step 1
Preheat oven to 350ËšF. Prepare muffin pan with baking cups.
Step 2
In medium bowl, combine flour, cocoa, baking powder and salt.
Step 3
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix until icing color is well incorporated, scraping down sides of bowl when necessary. Alternately add flour mixture and buttermilk. Mix until just combined. In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Divide batter evenly among prepared pan cavities.
Step 4
Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack 5-8 minutes. Carefully remove cupcakes from pan; cool completely.
Step 5
For icing, in large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.
Products
1-1/2 teaspoons Red No-Taste Gel Food Coloring Icing Color
Variations
In Stock (ships in 1-2 business days)
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
2 eggs
1 cup buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon baking soda
1 cup unsalted butter, softened (2 sticks, for icing)
2 packages cream cheese, softened (8 oz. each, for icing)
8 cups confectioners' sugar (about 2 lb.)
1 tablespoon milk (for icing)
Products
Standard muffin pan
