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Nutrition Facts

Serving Size 1 (70g)

Recipe makes 24 servings

Calories 238
Calories from Fat 105 (44%)
Amount Per Serving %DV
Total Fat 11.7g 17%
Saturated Fat 7.2g 35%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 48mg 16%
Sodium 195mg 8%
Potassium 56mg 1%
Total Carbohydrate 31.0g 10%
Dietary Fiber 0.5g 2%
Sugars 20.5g
Protein 3.1g 6%

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Red Velvet Cupcakes

Recipe #147154 | 40 min | 20 min prep | add private note
Lorraine of AZ

By: Lorraine of AZ
Dec 5, 2005

A beautiful cupcake for Christmas — or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.

SERVES 24 , 24 cupcakes (change servings and units)

Ingredients

cream cheese frosting

Directions

  1. 1
    Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
  2. 2
    Cream butter and sugar until fluffy.
  3. 3
    Add eggs and blend well.
  4. 4
    Make a paste of cocoa and food coloring and add to the butter mixture.
  5. 5
    Sift flour and salt togethr into this mixture.
  6. 6
    One at a time, add the following ingredients: buttermilk, vanilla, and water.
  7. 7
    In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
  8. 8
    Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
  9. 9
    Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
  10. 10
    Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

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Featured Reviews for This Recipe

From: HoserLauren

On May 23, 2009

I didn't have nearly enough red food colouring so used water in its place. Obviously it could have been redder, but that didn't detract from the overall taste. I brought these to our Victoria Day BBQ and they were a hit! Thanks!

0 people found this review helpful

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  • From: Chef #758817

    On Apr 30, 2009

    0 people found this review helpful

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  • From: Chef #732420

    On Jan 18, 2008

    I use this last night and got amazing results! Moist and delicious! the frosting was amazing too! If it helps, I poured in the flour, then the buttermilk, vanilla, water, then baking soda and vinegar and ONLY THEN did i mix it all into the butter/sugar/food coloring/cocoa mix — i think overmixing the flour into it can make it tough! also, i used food coloring gel — 1 tsp diluted in 6 tbsp water!

    8 people found this review helpful

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  • From: Lynn #7

    On Feb 8, 2009

    Wonderful! I made these for my math class, but filled them with a cream cheese, butter, chocolate, and heavy whipping cream mixture and frosted them with chocolate ganache and they turned out amazing. (One kid told me they were the best he had ever had) I loved the cake recipe, it was so moist, and sooo beautiful. The color was amazing, though I did have red-stained hands afterwords (and a stained tablecloth were I spilled).

    2 people found this review helpful

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  • Read all 36 reviews

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