These sweet and petite red velvet cupcakes are sure to charm at any occasion. Top each cupcake with a little heart-shaped cookie to add extra affection to the treat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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 Facts

172 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 36 mg cholesterol; 124 mg sodium. 45 mg potassium; 28 g carbohydrates; 0 g fiber; 17 g sugar; 3 g protein; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews (1)

43 Ratings
  • 5 star values: 28
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
02/14/2017
Made these for my family for Valentines, did not have the little cookies for the top so I just did the dusting of confectioner's sugar using a little stencil I cut. They came out wonderful, moist and tasty. Had not made velvet cake before, will definitely make again. Also found the mix of vinegar and baking soda to the batter interesting.