The cupcakes were light and fluffy, but I did use butter rather than shortening. I prefer the flavor and texture that butter lend to a cake, but that's purely a personal thing. I also used a red velvet cake bakery emulsion instead of just red food coloring. I used a meringue buttercream for the frosting, because I didn't have cream cheese on hand when I decided to make the cupcakes. The finished product was very good. It really doesn't matter if you make a "traditional" recipe; if you like it, that's what matters!
Red Velvet Cupcakes
Oxmoor House
All of the key ingredients for a traditional red velvet cake—cocoa, buttermilk, vinegar, and red food coloring—are here in these colorful cupcakes. They will be a hit for Christmas, Valentine's Day, the Fourth of July, or any other special occasion where red and white are the colors of choice.
Yield: 1 dozen (serving size: 1 cupcake)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Other:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 200
- Fat: 7.3g
- Saturated fat: 3.6g
- Protein: 4.1g
- Carbohydrate: 29.9g
- Cholesterol: 32mg
- Iron: 0.7mg
- Sodium: 252mg
- Calories from fat: 33%
- Fiber: 0.5g
- Calcium: 30mg
Ingredients
- 3/4 cup granulated sugar
- 2 1/2 tablespoons vegetable shortening
- 1 large egg
- 1 cup all-purpose flour
- 1 1/2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Cream Cheese Frosting
- Cream Cheese Frosting
Preparation
- Preheat oven to 350°.
- Place 12 paper muffin cup liners in muffin cups. Set aside.
- Combine granulated sugar and shortening in a bowl; beat with a mixer at medium speed until well blended. Add egg; beat until creamy.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk and next 4 ingredients in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring with a whisk just until smooth. Spoon batter evenly into prepared muffin cups. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool completely on a wire rack.
- Spread about 1 1/2 tablespoons Cream Cheese Frosting over tops of cupcakes.
Red Velvet Cupcakes Recipe at a Glance
- COURSE: Cakes/Frostings, Cupcakes, Desserts
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Family
- CUISINE: Southern
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
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Red Velvet Cupcakes
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