Red Velvet Cupcakes

66
Red Velvet Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups sugar

  • 2

    cups vegetable oil

  • 2

    large eggs

  • 2

    (1 oz) bottles red liquid food coloring

  • 1

    tsp white vinegar

  • cups all purpose flour

  • 2

    TBSP unsweetened cocoa

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1

    cup buttermilk

  • 1

    tsp vanilla extract

  • Cream Cheese Frosting

  • ½

    cup butter, softened

  • 1

    (8oz) package cream cheese, softened

  • 1

    (1lp) package powdered sugar (4.5 cups)

  • 1

    tsp vanill

Directions

Beat sugar and oil at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vinegar, beating until blended. Combine flour and next 3 ingred. add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. beating just until blended. Stir in vanilla. Pour batter into muffin pans lined with paper liners, filling two thirds full. Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and cool completely on a wire rack. Spread generously with Cream cheese frosting. Sprinkle with coconut if desired. Frosting beat butter and cream cheese at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffly. Stir in vanilla.


Nutrition

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