Red Velvet Cupcakes
The decadence of red velvet cake in its portable new size makes is great for potlucks or any other event.
Recipe from Better Homes and Gardens
1 hr 15 mins
3/4 cup butter
3 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
2 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1 ounce bottle red food coloring (2 Tbsp.)
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.
Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 36, sat. fat (g) 3, carb. (g) 28, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 17, pro. (g) 3, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.12, Riboflavin (mg) 0.12, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 124, Potassium (mg) 45, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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