Recipes
Red Velvet Cupcakes
24 servings
1 hour total (Active 15 minutes)
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Ingredients
- 24 cupcake liners
- ½ cup unsalted butter
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs (or ½ cup egg substitute)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 (1 oz) bottle red food coloring
- 2 ¼ cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- Powdered sugar or cream cheese frosting (optional)
Steps
- Preheat oven to 350°F. Place cupcake liners in muffin pans. Place butter and sugar in large bowl; beat with electric mixer 1–2 minutes until pale yellow and fluffy. Stir in vanilla, then add eggs 1 at a time, mixing well after each addition, until blended. Add cocoa powder, salt, and food coloring; mix until blended.
- Alternate adding flour and buttermilk, mixing well after each addition, until blended. Combine baking soda and vinegar; mix into batter.
- Spoon batter into cupcake liners, filling two-thirds full. Bake 18–20 minutes until toothpick inserted in center comes out clean. Remove from pans and let stand 10 minutes on wire rack to cool. Sprinkle with powdered sugar or top with frosting. Serve.
Do not eat raw dough/batter.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄24 recipe serving: Calories 140, Total Fat 4.5g, Sat Fat 3g, Trans Fat 0g, Chol 25mg, Sodium 110mg, Total Carb 22g, Fiber 1g, Total Sugar 13g, (Incl. 13g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%