RED VELVET CUPCAKES | ALLRECIPES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 30 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, CarbohydrateContent 37.8 g, CholesterolContent 57.5 mg, FatContent 13.1 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 8 g, SodiumContent 173.6 mg, SugarContent 28.3 g
GLUTEN-FREE RED VELVET CUPCAKES
Easy to make Gluten-Free Red Velvet Cupcakes that are tender, velvety, and have a dairy-free option.
Provided by Chrystal Carver
Total Time 44 minutes
Prep Time 10 minutes
Cook Time 24 minutes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with paper liners; set aside.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
- In a large mixing bowl, combine the sugar and oil. Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined. Stir in the white vinegar and hot coffee (or hot water).
- Add the dry ingredients to the wet ingredients and mix just until combined. Scoop the batter evenly into each cupcake well, about 1/4 cup per well.
- Bake for 22-24 minutes, or until a toothpick comes out clean.
- Remove the cupcakes cakes from the oven and let them cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
- Frost cupcakes.
- Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to 5 days..
Nutrition Facts : Calories 370 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 36 milligrams cholesterol, FatContent 17 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 cupcake, SodiumContent 287 grams sodium, SugarContent 32 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat
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