Red Velvet Cupcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 295.3
  • Total Fat: 22.0 g
  • Cholesterol: 38.8 mg
  • Sodium: 166.7 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Red Velvet Cupcakes calories by ingredient
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Introduction

These are the best red velvet cupcakes I have ever made...they have a light, airy texture...not heavy and dense like you would expect from a homemade recipe. These are by no means light...this would be a once in a blue moon indulgence! These are the best red velvet cupcakes I have ever made...they have a light, airy texture...not heavy and dense like you would expect from a homemade recipe. These are by no means light...this would be a once in a blue moon indulgence!
Number of Servings: 24

Ingredients

    2.5 cups of flour
    1.5 cups sugar
    1 tsp. baking soda
    1 tsp. salt
    1 tbl. cocoa powder
    1.5 c. canola oil
    2 lg. eggs, room temperature
    1 c. buttermilk, room temperature
    1-1oz. bottle of red food coloring
    1 tsp. white vinegar
    1 tsp. vanilla

Directions

Sift the dry ingredients together and set aside. Put the oil, buttermilk, eggs, food coloring, vinegar and vanilla in mixing bowl and beat on low. Gradually add dry ingredients to wet and mix until smooth and well incorporated.

Line 2 cupcake tins with paper liners. Fill each liner 2/3 full. I use an ice cream scoop so each cupcake is the same size and they all bake evenly. Bake cupcakes in over at 350 degrees for 20-22 minutes, turning pans once, half way through. Remove from oven and cool completely. Frost with cream cheese icing.

Number of Servings: 24

Recipe submitted by SparkPeople user OCTOBERBRIDE09.

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