A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Red Velvet Cupcakes.... Recipe

Monday just so happened to be DH's birthday which meant trying to figure out something to make for that special day.
DH is not one for cake but loves pie which is fine but the boys will not eat nor touch a slice of pie. I told DH not to worry about it but he wanted everyone to share in his day.
So....
He decided on cupcakes and then asked for red velvet cupcakes.
I have never made a red velvet cake let alone cupcakes but with the love of baking I took on the challenge.


The cupcakes turned out simply perfect.

They had a nice light chocolate taste, were moist and oh.so.good.

I will admit that I purchased the frosting because not everyone in the house likes frosting.

* Exported from MasterCook *

Red Velvet Cupcakes



Serving Size: 48
Categories: Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 1/2 cups sugar
2 ounces red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 1/4 cups cake flour
2 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and
salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into paper liners for cupcakes. Place into preheated 350 degree oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.

**I created 48 mini cupcakes. :D



**If you want to make a cake - pour batter into two greased and floured 9 inch round baking pans. Bake at 350 degrees for about 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.



frost.

Source:
"Taste of Home.com"
Yield:
"48 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 71 Calories; 2g Fat (28.5% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Nice tall glass of milk


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