RED VELVET WEDDING CUPCAKES RECIPES
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
MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING RECIPE ...
This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.
Provided by Trex
Categories Desserts Cakes Wedding Cake Recipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 30 mini cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
- Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
- Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
- Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.
Nutrition Facts : Calories 344.3 calories, CarbohydrateContent 31.4 g, CholesterolContent 47.7 mg, FatContent 23.5 g, FiberContent 0.3 g, ProteinContent 3.1 g, SaturatedFatContent 9.5 g, SodiumContent 184.3 mg, SugarContent 22.8 g
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