Red Velvet Birthday Cupcakes
Red Velvet Birthday Cupcakes might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 220 calories. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. It is brought to you by Recipe Girl. This recipe is typical of American cuisine. 801 person were glad they tried this recipe. A mixture of milk, unsweetened cocoa powder, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 42 minutes. Overall, this recipe earns a not so super spoonacular score of 18%. If you like this recipe, you might also like recipes such as Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, Red Velvet Cheesecake Cupcakes {Red Velvet Week}, and Vegan Red Velvet Cupcakes. Rose Velvet, actually.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 22 minutes
Ingredients:
1 teaspoon baking soda
1 cup butter, at room temperature
4 large eggs
2 1/2 cups all-purpose flour
2 cups granulated white sugar
1/2 cup milk
1 ounce (2 Tablespoons) red food coloring
1/2 teaspoon salt
1 cup sour cream
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Equipment:
oven
whisk
bowl
hand mixer
muffin liners
toothpicks
wire rack
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line 2 cupcake tins with paper liners (24).2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt; set aside.3. In a large bowl, use an electric mixer to combine butter and sugar. Beat on medium speed for 3-4 minutes, or until light and fluffy. Add eggs, one at a time, beating until incorporated before adding the next. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed just until blended. Don't over-mix. Scoop batter into muffin cups, filling each about 3/4 full.4. Bake 18 to 22 minutes, or until toothpick inserted into the center of a cupcake comes out clean. Cool in pans for about 15 minutes, then remove to a wire rack to cool completely before frosting. I like to frost these with cream cheese frosting.
Step by step:
1. Preheat oven to 350 degrees F. Line 2 cupcake tins with paper liners (24).
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt; set aside.
3. In a large bowl, use an electric mixer to combine butter and sugar. Beat on medium speed for 3-4 minutes, or until light and fluffy.
4. Add eggs, one at a time, beating until incorporated before adding the next.
5. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed just until blended. Don't over-mix. Scoop batter into muffin cups, filling each about 3/4 full.
6. Bake 18 to 22 minutes, or until toothpick inserted into the center of a cupcake comes out clean. Cool in pans for about 15 minutes, then remove to a wire rack to cool completely before frosting. I like to frost these with cream cheese frosting.
Nutrition Information:
