Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
Step 2
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Step 3
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 160 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 17% |
Cholesterol31mg | 10% |
Sodium264mg | 11% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 3% |
Total Sugars16g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium22mg | 2% |
Iron1mg | 5% |
Potassium62mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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