Rating: 4 stars
42 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 5

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

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
1 hr 15 mins
cool:
10 mins
bake:
15 mins
total:
1 hr 40 mins
Servings:
28
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

172 calories; fat 6g; cholesterol 36mg; saturated fat 3g; carbohydrates 28g; mono fat 2g; sugars 17g; protein 3g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 124mg; potassium 45mg; calcium 20.2mg; iron 0.7mg.
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