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Nutrition Facts
Serving Size 1 (99g) Recipe makes 16 servings
Calories 369
Calories from Fat 202		(54%)
Amount Per Serving		%DV
	Total Fat 22.5g	34%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 11.4g
	Trans Fat 0.1g
Cholesterol 40mg		13%
Sodium 314mg		13%
Potassium 164mg		4%
Total Carbohydrate 41.1g		13%
	Dietary Fiber 2.9g	11%
	Sugars 26.2g
Protein 4.6g		9%
Vitamin A 51mcg		1%
Vitamin B6 0.1mg		2%
Vitamin B12 0.2mcg		2%
Vitamin C 0mg		0%
Vitamin E 4mcg		15%
Calcium 38mg		3%
Iron 1mg		10%
detailed view... how is this calculated?

Taterbug's Red Velvet Cupcakes Recipe #378583

This is my favorite recipe for Red Velvet Cake or Cupcakes. The combo of flour and cocoa may seem odd, but I like a more pronounced cocoa flavor plus I love the tender even result of cake flour, and the healthful and tender result of WWPF. I tried this recipe yesterday and it came out so moist, tender, and scrumpious. It is not traditional but I am a southern girl at heart, so I do love my Red Velvet. I hope you enjoy! Note: Please watch these closely as they bake! As with any cake recipe, if overcooked, it will be dry.

by TaterBug! :)

43 min | 15 min prep

SERVES 16 , 16 large

1 cup cake flour, sifted
1 cup whole wheat pastry flour, sifted
1 cup cocoa, sifted
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/2 cups vegetable oil
2 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
3 tablespoons red food coloring, gel
1 1/4 teaspoons vinegar
2 teaspoons vanilla extract
1/8 cup water

Preheat oven 350 degrees F.
Sift together flours, cocoa, baking soda, salt, into a bowl and set aside.
In a mixer fitted with paddle attachment or bowl with hand mixer, mix oil, sugar, and buttermilk until combined.
Add eggs, food coloring, vinegar, vanilla and water and mix well.
Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough!
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners, fill 2/3 full and bake at 350 degrees F for 23 to 28 minutes or until the toothpick comes out clean. Let cool.
Watch these very closely! If you over cook these, they will be DRY! Just like any cupcake recipe.
I like these with my Vanilla Bean Cream Cheese Frosting Recipe. Vanilla Buttercream is a very good match as well.

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Taterbug's Red Velvet Cupcakes Recipe #378583

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star