Recipes

These are some of Spoon & Whisk┬┤s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

Red Velvet Cake Cupcakes

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DepartmentIngredient
Baking 333 gram(s) All Purpose Flour
1.5 tsp(s) Baking Soda
2 Tbsp(s) Cocoa Powder
28 gram(s) Red Food Coloring (liguid)
5 gram(s) Vanilla Extract
Condiments, Oils & Sauces 14 gram(s) White Vinegar
Dairy 170 gram(s) Butter
230 gram(s) Buttermilk
Spices & Seasoning 300 gram(s) Granulated Sugar
1 Salt
Red Velvet Cake Cupcakes
Category:Dessert
Season:Any
Submitted By:Schenectady County Community College
This recipe feeds:24
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Recipe

Ingredients   Instructions
28 gram(s) Red Food Coloring (liguid)
1. Grease and parchment line cupcake pan. Preheat oven to 350 degrees F. Butter and eggs should be at room temperature.
28 gram(s) Red Food Coloring (liguid)
2. Cream the butter and sugar until light and fluffy.
1 Salt
1.5 tsp(s) Baking Soda
333 gram(s) All Purpose Flour
3. Sift the flour, baking soda and a pinch of salt together.
230 gram(s) Buttermilk
14 gram(s) White Vinegar
5 gram(s) Vanilla Extract
4. Combine the buttermilk, vinegar, vanilla extract and eggs together.
28 gram(s) Red Food Coloring (liguid)
2 Tbsp(s) Cocoa Powder
5. Make a paste from the cocoa powder and food coloring.
  6. Alternately add the dry and wet ingredients starting and ending with the dry ingredients. Stir in the paste.
  7. Scale evenly into the prepared pans. Bake at 350 degrees F for 23 to 30 minutes. Let cool for 10 minutes, remove from pans and cool completely before icing.
  8. Ice with cream cheese icing.

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