Red Velvet Sundae Cupcakes
Red velvet cake originated in the United States and is traditionally made with buttermilk, vinegar, and red food coloring.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Red Velvet Sundae Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin 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. Add the eggs, one at a time, beating well after each addition. Stir in the red food coloring and vanilla extract.
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In a small bowl, combine the buttermilk and vinegar. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
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In a small bowl, mix together the baking soda and hot water. Add to the batter and mix until well combined.
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Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let cool completely.
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Once the cupcakes are cooled, pipe whipped cream on top of each cupcake. Drizzle with hot fudge sauce and sprinkle with sprinkles.
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Place a maraschino cherry on top of each cupcake.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 42g15%
- Sugars 30g
- 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.
