CFS RED VELVET PUDDING CUPCAKES

By carvalhohm

Ingredients

• 1 1/4 CUP OF ALL PURPOSE FLOUR
• 3 TBSP OF COCOA POWDER
• 3/4 TSP OF BAKING SODA
• 1/4 TSP OF SALT
• 1/2 STICK OF UNSALTED BUTTER, SOFTENED AT ROOM TEMPERATURE
• 3/4 CUP OF GRANULATED SUGAR
• 1 CUP OF BUTTERMILK
• 1 EGG
• 1 TSP OF PURE VANILLA EXTRACT
• 2 TSP RED FOOD COLORING
• ICING
• 1/4 CUP SHORTENING (WHITE)
• 2 CUP OF POWDERED SUGAR
• 2 TSP OF VANILLA OR OTHER FLAVORING
• 1/4 TSP SALT
• 2 TSP WARM WATER
• 3 TSP OF SOUR CREAM

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. IN MEDIUM BOWL, MIX FLOUR, COCOA, BAKING SODA & SALT AND SUGAR TOGETHER WITH SPOON OR WHISK. ADD IN PUDDING, BUTTER, BUTTERMILK, EGG, VANILLA AND FOOD COLORING.

PLACE BAKING CUPS IN BAKING TIN. SPRAY TIN AND INSIDE OF CUPS WITH NON-STICK SPRAY. USE REGULAR SIZED ICE CREAM SCOOP TO FILL BAKING CUPS 3/4 FULL. BAKE FOR 17 MINUTES.

*TIP-TEST WITH TOOTHPICK FOR DONENESS. IF NOT DONE, BAKE UP TO 3 MINUTES LONGER, CHECKING DONENESS EACH MINUTE.

LET COOL COMPLETELY BEFORE ICING.

MAKING YOUR ICING:

IN MEDIUM SIZED BOWL, COMBINE ALL INGREDIENTS TOGETHER UNTIL UNIFORM. IF ICING PROVES TOO THICK, ADD IN A COUPLE MORE DROPS OF WARM WATER AT A TIME TO LOOSEN.
YIELD: 14-16 CUPCAKES