2/04/2014
Red Velvet Cupcakes
(for cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room termperature
2 large eggs, room temperature
2 T red food coloring
1 t white distilled vinegar
1 t vanilla extract
(for frosting)
1 lb cream cheese, softened
1/2 lb butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line 2 (12 cup) muffin pans with cupcake papers.
*In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
*In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
*Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
*Divide the batter evenly among the cupcake tins about 2/3 filled.
*Bake in oven for about 20 to 22 minutes, turing the pans once, half way through.
*Test the cupcakes with a toothpick for doneness.
*Remove from oven and cool completely before frosting.
(for frosting)
*In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
*Add the sugar and on low speed, beat until incorporated.
*Increase the speed to high and mix until very light and fluffy.
-serves 24-
(for cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room termperature
2 large eggs, room temperature
2 T red food coloring
1 t white distilled vinegar
1 t vanilla extract
(for frosting)
1 lb cream cheese, softened
1/2 lb butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line 2 (12 cup) muffin pans with cupcake papers.
*In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
*In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
*Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
*Divide the batter evenly among the cupcake tins about 2/3 filled.
*Bake in oven for about 20 to 22 minutes, turing the pans once, half way through.
*Test the cupcakes with a toothpick for doneness.
*Remove from oven and cool completely before frosting.
(for frosting)
*In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
*Add the sugar and on low speed, beat until incorporated.
*Increase the speed to high and mix until very light and fluffy.
-serves 24-
Labels: cupcake recipe, Red velvet cupcake recipe, Red Velvet recipe
