Red Velvet Cupcakes (Scratch Recipe)
Recipe: #7287
January 03, 2012
"A KC favorite! Make sure to follow the instructions in step 3. Frost these with cream cheese frosting"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (47.9 g)
- Calories 184.8
- Total Fat - 7.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 30.3 mg
- Sodium - 134.6 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 0.5 g
- Sugars - 15.1 g
- Protein - 4.1 g
- Calcium - 67.4 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
Step 2
In a bowl beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
Step 3
In a bowl combine the flour with cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter into cups, filling three-fourths full.
Step 4
Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely before frosting.
Tips
No special items needed.
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