Red Velvet Cupcakes
- Serving Size: 1 (54.3 g)
- Calories 154.6
- Total Fat - 5.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 27.2 mg
- Sodium - 1305 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 1.6 g
- Sugars - 13.1 g
- Protein - 3.1 g
- Calcium - 49.5 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat the oven to 350ºF.
Line two 12-cup muffin pans with paper liners. Set aside.
In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy.
Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.
Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended.
Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.
Fill the prepared muffin cups ⅔ full.
Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Tips & Variations
No special items needed.