Red Velvet Cupcakes with Coconut

Ingredients

• 1 2/3 cups all-purpose flour, plus more for dusting
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 2/3 cup low-fat buttermilk
• 1 large egg, room temperature
• 1 tablespoon red food coloring
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon white distilled vinegar
• 1 cup store-bought cream cheese frosting
• 1/2 cup dried sweetened shredded coconut for garnish
• 48 fresh raspberries for garnish (about 2 pints)

Preparation

1. 1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
2. 2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
3. 3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.