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Red Velvet Cupcakes

SUBMITTED BY: pinkspoonula      PHOTO BY: jenniferlstout

"Little versions of classic red velvet cake! "
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 20 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 fluid ounce red food coloring
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by jenniferlstout
These were fantastic! I brought them to work and my co-workers couldn't get enough. I'll definitely make them again. The cream cheese frosting that I used was a perfect compliment!

0 users found this review helpful


 
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Recipe Submitter:

pinkspoonula
Photo by pinkspoonula
Cooking Level: Intermediate
Home Town: Los Angeles, California, USA
Living In: Hagåtña, Hagåtña, Guam
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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 161

  • Total Fat: 5.5g
  • Cholesterol: 34mg
  • Sodium: 277mg
  • Total Carbs: 26g
  •     Dietary Fiber: 0.8g
  • Protein: 2.7g

VIEW DETAILED NUTRITION

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