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Category: Cakes
Prep Time: Cook Time: Total Time:
1/3 cup cocoa
3 Tbsp red food coloring
1 1/2 tsp vanilla extract
1/2 cup butter, softened
1 1/2 cup sugar
4 egg yolks
1 cup buttermilk
1 tsp salt
2 1/4 cup sifted cake flour
1 tsp baking soda
1 tsp white vinegar
1 recipe cooked chocolate frosting (follows)
*to be sure cupcakes easily release from the pan, lightly brush tin tops with vegetable oil.
Heat oven to 350F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 Tbsp batter and bake until a toothpick inserted in the cupcake center tests clean - about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
makes 2 dozen cupcakes
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Red Velvet Cupcakes
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/3 cup cocoa
3 Tbsp red food coloring
1 1/2 tsp vanilla extract
1/2 cup butter, softened
1 1/2 cup sugar
4 egg yolks
1 cup buttermilk
1 tsp salt
2 1/4 cup sifted cake flour
1 tsp baking soda
1 tsp white vinegar
1 recipe cooked chocolate frosting (follows)
*to be sure cupcakes easily release from the pan, lightly brush tin tops with vegetable oil.
Heat oven to 350F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 Tbsp batter and bake until a toothpick inserted in the cupcake center tests clean - about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
makes 2 dozen cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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