Red Velvet Cupcakes
Ingredients
- CUPCAKES:
- Cooking spray
- 3 TBS unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups sugar
- 6 TBS butter, softened
- 1 1/4 cups buttermilk
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/2 tsp white vinegar
- 2 TBS red food coloring
- FROSTING:
- 5 TBS butter, softened
- 4 tsp buttermilk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 1/4 tsp vanilla extract
Details
Servings 30
Adapted from bakerychainrestaurantrecipes.blogspot.com
Preparation
Step 1
CUPCAKES:
1. Preheat oven to 350F.
2. Place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3. Combine cake flour, cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, vanilla, and food coloring; beat well.
4. Spoon batter into prepared muffin cups. Bake at 350F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire racks.
FROSTING:
1. Beat butter, buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 tsp vanilla; beat well. Spread frosting evenly over cupcakes.
Makes 30 servings (cupcakes). Each serving = 4 Weight Watchers points.
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