Cupcakes are often a treat that my kids take into school too. These are the perfect ones for a Valentine’s Day or Christmas party. They have a great taste and the red color is so festive. All the children love them! Actually, i have to hide these from my kids so they don’t overindulge! Check out what they are saying about this recipe over at All Recipes:
“This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you.”
When I made them, these cupcakes were nice and airy so I didn’t feel like I was over stuffing with a heavy cake. It was a density that was just right.
Ingredients
1/2 cup butter
1 1/2 cups Domino’s white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon McCormick’s vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups Gold Medal all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
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.
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.
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Quick Tip: Stick a toothpick in the middle and if it comes back clean, your cupcakes are ready!
Thanks again to All Recipes for this yummy recipe.