Red Velvet Cupcakes

Red Velvet Cupcakes
Red Velvet Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Preheat oven to 350 degrees, rack in middle position.

  • Cupcakes

  • 1

    and 1/2 cups white sugar

  • 1/2

    cup salted butter soft

  • 1/2

    cup vegetable oil

  • 1

    tsp salt

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp cocoa powder

  • 2

    tsp red food coloring

  • 1

    tsp vanilla extract

  • 2

    large eggs

  • 2

    and 1/2 cups flour

  • 1

    cup buttermilk

  • 1

    tsp red wine vinegar

  • Frosting

  • 4

    oz cream cheese

  • 1/4

    cup salted butter

  • 1

    tsp vanilla extract

  • 2

    cups powdered sugar

Directions

Cupcakes: Line 24 cupcake cups with cupcake papers. Mix together white sugar, butter and vegetable oil. Beat until the resulting mixture is nice and fluffy. Mix in the salt, baking powder, baking soda and cocoa powder. Mix thoroughly. Add the red food coloring and vanilla extract. Beat until color is even. Then add eggs one at a time. Add one cup of flour to your bowl and mix in thoroughly. Then pour in half-cup of buttermilk and mix in on LOW speed. Repeat until flour and buttermilk are used up. Then mix in the red wine vinegar. (The batter may foam a bit.) Fill the cups 3/4 full. Bake at 350 for 20-23 minutes. Cool completely. Frosting: Place the cream cheese and butter in a medium-size microwave-safe bowl. Microwave on high for 30 seconds. Stir. Continue with 20-second intervals until you can stir the mixture smooth. Add vanilla and stir. Then add powdered sugar, a half cup at a time, stirring after each addition. Continue until frosting is spreadable. Start frosting in middle of cupcake and leave some red showing.

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