Red Velvet Cupcakes
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Original is 24 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 350ºF.
Step 2
Line two 12-cup muffin pans with paper liners. Set aside.
Step 3
In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy.
Step 4
Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
Step 5
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.
Step 6
Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended.
Step 7
Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.
Step 8
Fill the prepared muffin cups ⅔ full.
Step 9
Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
Step 10
Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Tips
No special items needed.
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