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Desserts - Red Velvet Cupcakes



INGREDIENTS
  • 1/3 cup cocoa
  • 3 tablespoons red food
  • coloring
  • 11/2 teaspoons vanilla
  • 1/2 cup butter, softened
  • 11/2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 21/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • Frosting:
  • 1 (16-ounce) box powdered sugar
  • 1/2 teaspoon vanilla
  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons butter or
  • margarine, softened
  • 1/2 cup chopped pecans

INSTRUCTIONS
Heat oven to 350°. Line two standard 12-cup muffin tins with paper liners and set aside. Mix cocoa, food coloring, and vanilla together in small bowl; set aside.
In a large bowl, beat butter and sugar together at medium speed. Add egg yolks and beat for another minute. Add cocoa mixture; mix to combine. Stir buttermilk and salt together and add to the mixture in thirds alternately with flour. Mix baking soda with vinegar and blend into the batter.
Fill each muffin cup with 3 tablespoons of batter; bake for 15 minutes or until toothpick comes out clean when inserted. Cool in pans on wire racks for 15 minutes. Remove cakes and cool completely.
For frosting, cream together sugar, vanilla, cream cheese, butter or margarine, and pecans until fluffy. If frosting is too thin, add more powdered sugar. Spread over cupcakes.
Yield: 2 dozen.
 
 
 
 
Submitted By: Marilyn Roberts
Alamo
Midsouth Farmers Co-op
Number of Servings: 24
 
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