MOIST RED VELVET CUPCAKES
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Provided by pinkspoonula
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
RED VELVET MUFFINS WITH VANILLA DIP
These Red Velvet muffins are a smaller version of the cake. The vanilla dip is a lighter way to frost them.
Provided by FloridaGrl
Categories Breakfast
Time 27m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Position your oven rack in the center of the oven, and preheat to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick cooking spray, or putting the paper cups inside. If using silicon muffin pans, spray as directed and place on a baking sheet.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl until well blended. Set aside.
- In a large bowl, lightly whisk the egg, then whisk in the buttermilk and melted butter until smooth. Whisk in the vanilla, vinegar, and red food coloring until the mixture is uniformly colored. Use a wooden spoon to stir in the flour mixture, just until moistened.
- Fill the prepared pans three quarters full. Use additional greased muffin pans for any leftover batter. Bake for 27 minutes, or until the tops are browned and cracked an a toothpick inserted into the center of one comes out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes. (While the muffins are cooling, you can make the dip.) Gently rock each muffin back and forth to release it, then remove them from the pan and put on the rack to cool for an additional 5 minutes. You can then dip the tops of the muffins into the vanilla dip. If you are going to store or freeze the muffins, put into airtight containers or freezer bags once the dip has set up. These muffins will keep for up to 24 hours at room temperature or up to 1 month in the freezer.
- VANILLA DIP:.
- THis is a simple icing for baked muffins. Don't spread it with a knife-just dip the tops of the muffins into this thin glaze until they are lightly coated. The topping will be soft when set.
- Stir the water, corn syrup,and salt into a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in the vanilla extract. Stir in the sugar in 1/4 cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes.
- Dip the tops of the cooled baked muffins into the mixture and let the excess drip back into the bowl. If desired, and any topping remains, dip the muffins a second time for a thicker glaze. Set the muffins right side up on a plate, and allow the dip to set at room temperature for about 15 minutes.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 5.3, Cholesterol 39.1, Sodium 420.6, Carbohydrate 52.6, Fiber 1.2, Sugar 35, Protein 4
RED VELVET MUFFINS
Learn how to make muffins with this easy red velvet muffin recipe - full of red chocolate flavor with cream cheese frosting in every bite. This red velvet dessert is perfect for Valentine's Day, the holidays, or any occasion.
Provided by McCormick
Categories Bread, Rolls, and Muffins,
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Mix cream cheese, 2 tablespoons of the granulated sugar and 1/2 teaspoon of the vanilla in small bowl until well blended and smooth. Set aside.
- Mix flour, remaining 1 cup granulated sugar, cocoa powder, baking powder, baking soda and salt in large bowl. Set aside. Beat egg in medium bowl. Stir in buttermilk, oil, food color and remaining 1 teaspoon vanilla. Add to flour mixture; stir just until moistened.
- Divide batter evenly among into 12 paper-lined muffin cups. Place 1 teaspoon cream cheese mixture in center of each muffin.
- Bake 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 265 Calories
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