Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
16 mins
additional:
30 mins
total:
57 mins
Yield:
1 dozen (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

200 calories; fat 7.3g; saturated fat 3.6g; protein 4.1g; carbohydrates 29.9g; cholesterol 32mg; iron 0.7mg; sodium 252mg; calories from fat 33%; fiber 0.5g; calcium 30mg.
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