Red Velvet Cupcakes
- 1 cup butter or margarine
- 1 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon salt
- 2 tablespoons cocoa
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking soda
- 1 cup buttermilk
- 1 1/2 ounces red food coloring
- Butter Cream Frosting
Red Velvet Cupcakes
Featured in the Honolulu Star-Bulletin on February 11, 2009.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Line two 12-cup muffin pans with cupcake liners.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add to the butter mixture alternately with the buttermilk, beginning and ending with flour.
- Stir in red food coloring; mix well.
- Pour batter evenly into prepared muffin pans.
- Bake for about 20 to 22 minutes.
- Cool completely before frosting with Butter Cream Frosting.
Approximate Nutrient Analysis per cup cake:
280 calories, 16 g fat, 10 g saturated fat, 60 mg cholesterol
