Red Velvet Cupcakes
Red velvet cupcakes are believed to have originated during the Victorian era, where the red color was achieved by using beets.
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) and line a cupcake pan with paper 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 granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract and red food coloring.
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In a small bowl, mix the buttermilk, vinegar, and baking soda.
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Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
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Frost the cooled cupcakes with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- 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.
