Description
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl
- beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs
- buttermilk
- red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour
- cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups
- dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed
- 20 to 25 minutes. Cool in the pan set over a wire rack. When cool
- arrange the cupcakes on a serving platter and frost with desired frosting.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 20