Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup cocoa; 3 tablespoons red food coloring; 1 ½ teaspoons vanilla extract; ½ cup butter, softened; 1 ½ cups sugar; 4 egg yolks; 1 cup buttermilk; 1 teaspoon salt; 2 ¼ cups sifted cake flour; 1 teaspoon baking soda; 1 teaspoon white vinegar

Servings: persons

⅓ cup cocoa
3 tablespoons red food coloring
1 ½ teaspoons vanilla extract
½ cup butter, softened
1 ½ cups sugar
4 egg yolks
1 cup buttermilk
1 teaspoon salt
2 ¼ cups sifted cake flour
1 teaspoon baking soda
1 teaspoon white vinegar

1
Cake:
2
Heat oven to 350F Line 2 standard 12-cup cupcake tins with baking papers and set aside.
3
Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside.
4
Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed.
5
Add the yolks and beat for 1 more minute.
6
Add the cocoa mixture and beat to combine.
7
Stir the buttermilk and salt together and add it in thirds, alternating with the flour.
8
Mix the baking soda with the vinegar and blend into the batter.
9
Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean about 15 minutes.
10
Cool in the pans on a wire rack for 15 minutes.
11
Release cakes and cool completely before frosting with Cooked Chocolate Frosting (Recipe #330852).

1311

kcal

Calories

Fat

133

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 11 ingredients. The key ingredients include: ⅓ cup cocoa, 3 tablespoons red food coloring, 1 ½ teaspoons vanilla extract, ½ cup butter, softened, 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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