ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Velvet Cupcakes

Yield 3 1/2 dozen cupcakes


  • 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
  • Chunky Cherry Icing

How to Make It

  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 325° 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.