

Red Velvet Cupcakes
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Skill LevelBeginnerAmount20
Ingredients
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
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 packages cream cheese, softened
8 cups confectioners' sugar
1 tablespoon milk
1 teaspoon Pure Vanilla Extract, 4 Oz.
1-1/2 teaspoons No-Taste Red Icing Color, 1 oz. - Red Food Coloring
Tools
Standard muffin pan
White Cupcake Liners, 75-Count
Cooling rack
Medium bowl
2 Large bowls
Electric mixer
Small bowl
Instructions
Click to mark complete
- Preheat oven to 350°F. Prepare muffin pan with cupcake liners.
- In medium bowl, combine flour, cocoa, baking powder and salt.
- 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.
- 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.
- 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.
Notes
How To
How to Make Cupcakes from Scratch
Easy to bake, transport and eat, cupcakes are the ideal treat for any celebration. Make 24 perfect cupcakes with better ingredients and proper measurements by following our tried and true cupcake baking tips.
Reviews
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