MINI RED VELVET CUPCAKE RECIPE RECIPES

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MOIST RED VELVET CUPCAKES RECIPE | ALLRECIPES



Moist Red Velvet Cupcakes Recipe | Allrecipes image

Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.

Provided by pinkspoonula

Categories     Desserts    Cakes    Holiday Cake Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 20 cupcakes

Number Of Ingredients 11

½ cup butter
1?½ cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1?½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
? cup unsweetened cocoa powder
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Nutrition Facts : Calories 160.2 calories, CarbohydrateContent 26 g, CholesterolContent 31.3 mg, FatContent 5.5 g, FiberContent 0.8 g, ProteinContent 2.7 g, SaturatedFatContent 3.3 g, SodiumContent 263.8 mg, SugarContent 15.7 g

RED VELVET CUPCAKES RECIPE | MARTHA STEWART



Red Velvet Cupcakes Recipe | Martha Stewart image

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 12

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting for Classic Cupcakes

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  • With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  • Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting.

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