Red Velvet Cupcakes
The decadence of red velvet cake in its portable new size makes is great for potlucks or any other event.
Prep Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Servings:
Makes 28 servings.
Ingredients
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3 eggs
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3/4 cup butter
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3 cups all-purpose flour
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2 tsp. unsweetened cocoa powder
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2-1/4 cups sugar
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1-1/2 tsp. vanilla
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1 1-oz. bottle red food coloring (2 Tbsp.)
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1-1/2 cups buttermilk
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1-1/2 tsp. baking soda
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1-1/2 tsp. vinegar
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Small chocolate heart-shaped cookies (optional)
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Powdered sugar (optional)
Directions
1.
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.
2.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3.
Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4.
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.
Nutrition information
Calories 172, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 36 mg, Sodium 124 mg, Carbohydrate 28 g, Total Sugar 17 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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