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Category: Desserts
Prep Time: Cook Time: Total Time:
2 1/2 cups all purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup buttermilk
1 1/2 cups vegetable oil
2 eggs
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ounce bottle red food coloring
Cream Cheese Icing
8 ounce package cream cheese, at room temperature
1/2 cup unsalted butter at room temperature
1 pound confectioner's sugar
1 teaspoon vanilla
Instructions
1.In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
2.In a separate large mixing bowl, mix together sugar, buttermilk, oil, eggs, and vinegar. Add the dry mixture to the wet mixture and beat on medium speed until well blended.
3.Add vanilla and entire bottle of red food coloring to batter and mix again on low speed until well blended and uniform in color.
4.Line 2 - 12 cup muffin tins with papers. Fill each paper about 3/4 full with batter. Will end up with 18-20 cupcakes.
5.Bake at 350 for 20-25 minutes, or until center springs back when pressed lightly with finger. Allow to cool completely before icing.
For Icing
6.Cream together cream cheese and butter. Add sugar and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes.
7.Can be left at room temp butcan be refrigerated!
Makes about 18-20 cupcakes.
(I do not like the red food coloring because it is not good for you but tell myself, "just one little cupcake might be ok" lol)
From Christy Jordan
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Red Velvet cupcakes
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Category: Desserts
Prep Time: Cook Time: Total Time:
2 1/2 cups all purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup buttermilk
1 1/2 cups vegetable oil
2 eggs
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ounce bottle red food coloring
Cream Cheese Icing
8 ounce package cream cheese, at room temperature
1/2 cup unsalted butter at room temperature
1 pound confectioner's sugar
1 teaspoon vanilla
Instructions
1.In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
2.In a separate large mixing bowl, mix together sugar, buttermilk, oil, eggs, and vinegar. Add the dry mixture to the wet mixture and beat on medium speed until well blended.
3.Add vanilla and entire bottle of red food coloring to batter and mix again on low speed until well blended and uniform in color.
4.Line 2 - 12 cup muffin tins with papers. Fill each paper about 3/4 full with batter. Will end up with 18-20 cupcakes.
5.Bake at 350 for 20-25 minutes, or until center springs back when pressed lightly with finger. Allow to cool completely before icing.
For Icing
6.Cream together cream cheese and butter. Add sugar and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes.
7.Can be left at room temp butcan be refrigerated!
Makes about 18-20 cupcakes.
(I do not like the red food coloring because it is not good for you but tell myself, "just one little cupcake might be ok" lol)
From Christy Jordan
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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