Red Velvet Cupcakes

By Chez_Alexander

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.