Red Velvet Cupcakes
Allow about 35 minutes for this American dessert, which makes 12 servings. All-purpose flour, granulated sugar and butter carry the flavour. The cooking is mostly baking. It is on the lighter side, at about 340 calories and 4 g of protein per serving.
- Total time
- 35 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 340 kcal
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Ingredients
For 12 servings
- 200 gall-purpose flour
- 200 ggranulated sugar
- 115 gbutter
- 2eggs
- 180 mlbuttermilk
- 2 tbspcocoa powder
- 2 tbspred food coloring
- 225 gcream cheese
- 200 gpowdered sugar
Instructions
- Preheat oven to 175C (350F). Line a 12-cup muffin tin with cupcake liners. Whisk together all-purpose flour and cocoa powder.
- Cream softened butter with granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in red food coloring.
- Alternate adding the flour mixture and buttermilk to the butter mixture in three additions, mixing until just combined after each.
- Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- For the frosting, beat cream cheese until smooth, then gradually add powdered sugar, beating until light and fluffy. Pipe or spread generously onto the cooled cupcakes.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 4 g
- Fat
- 16 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Dessert
- In cookbook: Sweet Tooth
