Red Velvet Cupcakes

Recipe by: Sara Neumeier | from Cupcakes Year-Round: 50 Recipes for Every Season and Celebration

Cookstr

Course: Dessert, Snack

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Shutterstock, stock photo of a similar dish.

Yield: Makes 24 Cupcakes

INGREDIENTS

2½ cups cake flour
2 tablespoons cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 teaspoons pure vanilla extract
Red food coloring
2 large eggs
1 cup buttermilk

Directions

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, cocoa, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the vanilla. Add enough food coloring to turn the mixture a deep red; beat to combine. Add the eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beginning and ending with the flour.

Fill each baking paper two-third full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Serving size is 1 cupcake.

Calories 180kcal (9%)

Sodium 119mg (5%)

Total Carbohydrate 24g

Fiber 0g

Fat 8g (13%)

Trans Fat 0g

Saturated Fat 5g (25%)

Monounsaturated Fat 2g