Red Velvet Cupcakes
Red velvet cake was originally made with beetroot juice, which gave it a natural red color.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Red Velvet Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the red food coloring and vanilla extract.
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In a small bowl, combine the buttermilk and vinegar. Add half of the dry ingredients to the butter mixture, followed by the buttermilk mixture. Add the remaining dry ingredients and mix until just combined.
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In a small bowl, mix the baking soda with a little water and add it to the batter. Stir until well combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
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In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Frost the cooled cupcakes with the cream cheese frosting. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
