Red Velvet Cupcakes
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.
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Red Velvet Cupcakes
Directions
- 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.
- 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 (Red Velvet Cupcakes)
- Per serving:
- 172 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 36 mg chol. ,
- 124 mg sodium ,
- 28 g carb. ,
- 0 g fiber ,
- 17 g sugar ,
- 3 g pro.
How To Video
Reviews (1)
tgene39
643 Days Ago
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.