You can’t go wrong with red velvet cupcakes, period. Everybody
(EVERYBODY) loves them. This from scratch recipe is suitable for any
occasion, and the full recipe can be also used for a 10in. cake:
Ingredients:
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
3 tablespoons of unsweetened cocoa powder (Hershey’s works fine)
2 1/2 cups self rising flour
1 cup buttermilk
1 teaspoon vanilla
1 ounce of red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
Preheat oven to 350. Cream the sugar and oil in a large bowl, add eggs
one by one and mix well. Combine the cocoa powder and flour. Add
buttermilk and flour mix alternately into the creamed mix and beat
well. Combine the vinegar and baking soda then add to the batter.
Lastly add vanilla.
Pour batter 3/4s way into the cupcake holder (do not overfill as the
cupcakes will rise) bake for 20-25 mins. Cool completely before icing.
*NOTE: at around 20 mins stick a sharp knife into center of a cupcake,
if it comes out clean they’re done. No one wants dry cupcakes!
Cream Cheese Icing
1 pack of cream cheese (softened)
1 stick of undated butter
2 cups of confectioner’s sugar
1 teaspoon vanilla
Cream the cream cheese and butter in a medium bowl. Slowly add
confectioner’s sugar until creamy. Add vanilla.
For more baking ideas follow @HoneecakesBkry and check out
www.HoneecakesBakery.com
Enjoy!
