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    You are in: Home / Recipes / Red Velvet Cupcakes Recipe
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    Red Velvet Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    lvlrs_l3urnside's Note:

    Source: Paula Deen

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    Ingredients:

    Serves: 4

    Yield:

    Cupcakes

    Units: US | Metric

    For the cupcakes

    For the Cream Cheese Frosting

    Directions:

    1. 1
      For the cupcakes:
    2. 2
      Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
    3. 3
      In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
    4. 4
      In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
    5. 5
      Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
    6. 6
      Divide the batter evenly among the cupcake tins about 2/3 filled.
    7. 7
      Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
    8. 8
      Remove from oven and cool completely before frosting.
    9. 9
      For the Cream Cheese Frosting:
    10. 10
      In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
    11. 11
      Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
    12. 12
      Garnish with chopped pecans and a fresh raspberry or strawberry.
    13. 13
      Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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    Nutritional Facts for Red Velvet Cupcakes

    Serving Size: 1 (649 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2627.0
     
    Calories from Fat 1533
    58%
    Total Fat 170.4 g
    262%
    Saturated Fat 62.9 g
    314%
    Cholesterol 342.4 mg
    114%
    Sodium 1770.6 mg
    73%
    Total Carbohydrate 262.6 g
    87%
    Dietary Fiber 2.2 g
    9%
    Sugars 199.4 g
    797%
    Protein 20.5 g
    41%

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