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Red Velvet Cake Cupcakes

 

Category: Dessert
Season: Any
Submitted By: Schenectady County Community College
This recipe feeds: 24  Multiply Recipe By:    

Ingredients

Instructions

 

Grease and parchment line cupcake pan. Preheat oven to 350 degrees F. Butter and eggs should be at room temperature.

170 gram(s) Butter
300 gram(s) Granulated Sugar

Cream the butter and sugar until light and fluffy.

333 gram(s) All Purpose Flour
1.5 tsp(s) Baking Soda
1 Salt

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
2 Large Eggs

Combine the buttermilk, vinegar, vanilla extract and eggs together.

2 Tbsp(s) Cocoa Powder
28 gram(s) Red Food Coloring (liguid)

Make a paste from the cocoa powder and food coloring.

 

Alternately add the dry and wet ingredients starting and ending with the dry ingredients. Stir in the paste.

 

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.

1 Cream Cheese Icing

Ice with cream cheese icing.