MINI RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
These raspberry-topped cupcakes are smaller than the classic version — but just as sweet.
Provided by Cat Cora
Categories baby shower Barbeque birthday bridal shower feed a crowd Fourth of July Summer dessert
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 0S
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line 24 mini muffin slots with cupcake liners, or spray with cooking spray; set aside. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a large bowl, whisk together oil, buttermilk, food coloring, 1 1/2 teaspoons vanilla, vinegar, and egg. Add flour mixture to egg mixture and stir until well combined. Spoon batter evenly into muffin cups; bake until cooked through and a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. Set aside and cool completely. In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar and remaining 1/2 teaspoon vanilla; beat until smooth and creamy, about 1 minute more. Frost cupcakes, then top each one with a raspberry.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
Nutrition Facts : Calories 490 calories
RED VELVET CUPCAKES | RECIPES | WW USA
These cupcakes are a perfect, portion-controlled treat. You'll love how festive and delicious they are, as well as the fact you can make them from scratch in 40 minutes, and your guests will keep going back for more. Just make sure that you have some red food coloring in your pantry. You can make green velvet cupcakes, too, by dividing the batter in half and adding green food coloring to one half and red to the other. Or you can combine 2 parts green food coloring and 1 part blue food coloring to yield a forest green. The presentation will definitely get you into the holiday spirit.
Provided by WEIGHTWATCHERS.COM
Categories Dessert
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.
- In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.
- In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
- With an electric mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
- Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with mixer (do not over beat batter).
- Fill each muffin tin about 2/3 full with batter.
- Bake until a toothpick inserted in center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
- Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per serving.
Nutrition Facts : Calories 148 kcal
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