Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable shortening; 1/2 cup butter; 3 cups sugar; 6 large eggs; 2 teaspoons vanilla extract; 1 (1-ounce) bottle red food coloring; 3 cups all-purpose flour; 2 tablespoons cocoa powder; 1 teaspoon salt; 1 cup milk

Servings: persons

1 cup vegetable shortening
1/2 cup butter
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 (1-ounce) bottle red food coloring
3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1 cup milk

1
Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla extract and food coloring until blended.
2
Combine flour, cocoa, and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture, beating just until blended. Spoon batter into greased and floured muffin pans, or line with lightly greased cupcake liners, filling two-thirds full.
3
Bake at 325u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Spread evenly with Chunky Cherry Icing.

1388

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup vegetable shortening, 1/2 cup butter, 3 cups sugar, 6 large eggs, and more.

Yes, Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cupcakes

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