Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Velvet Cupcakes Recipe
    Lost? Site Map

    Red Velvet Cupcakes

    Red Velvet Cupcakes. Photo by Kimmie Kooks

    1/2 Photos of Red Velvet Cupcakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    11 hrs 30 mins

    30 mins

    11 hrs

    Kimmie Kooks's Note:

    I made these using a mini cupcake pan and put them in egg grates. I took them to work and placed the egg cartons on easter grass with chocolate egg sprinkled around. They did not last very long

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Line two standard-size muffin pans with baking cup liners.
    3. 3
      In a bowl whisk together the cake flour, salt, cocoa, and baking powder to combine.
    4. 4
      In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
    5. 5
      In a standard mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minuted.
    6. 6
      Add the eggs, one at a time. Beating until fully incorporated; scrape down the sides and bottom of bowl as necessary.
    7. 7
      Add the flour mixture in portions, alternating with the buttermilk mixture until smooth and just blended.
    8. 8
      In a cup combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.
    9. 9
      Working quickly divide the batter evenly among the muffin pan cups and place into the oven immediately.
    10. 10
      Bake for 15 minutes, then check center of the cupcakes with a toothpick. If you have a few crumbs clinging to the toothpick the cupcakes are done. If the toothpick comes out with more than a few crumbs, return to the oven for a minute or so, watching closely.
    11. 11
      Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from the pan, and set on the wire rack.
    12. 12
      Cool to room temperature before icing, about 30 minutes.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on January 16, 2009

      55

      Red velvets are an old southern standby, but I searched for a recipe having a butter base and scaled for exactly 24 cupcakes. Just as they came out of the oven, I had to give a taste test and these didn't dissapoint even warm and without frosting. I quote my dad frequently and as he would say...POIFECT!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Red Velvet Cupcakes

    Serving Size: 1 (1138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 145.8
     
    Calories from Fat 40
    27%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 28.2 mg
    9%
    Sodium 181.9 mg
    7%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 13.0 g
    52%
    Protein 2.1 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites