Cakes & Cupcakes

Red Velvet Cupcake

recipe-red-velvet-cupcakes-1

Cook Time: 1 Hour, 10 Minutes

Yield: 24 cupcakes

recipe-red-velvet-cupcakes-1

Ingredients

  • 2 Tbsp. cocoa powder
  • 1/2 C. all-purpose flour, sifted
  • 1/4 C. Crisco® Corn Oil
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 eggs, lightly beaten
  • 1 C. buttermilk (at room temperature)
  • 1 bottle (1 ounce) food color, red
  • 1 tsp. white vinegar
  • 1 tsp. salt
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. sugar
  • Sprinkles, colored sugars, candies, nonpareils, fresh berries, chopped nuts, etc. for garnish

Directions

  1. Preheat oven to 350F.
  2. Line 24 muffin cups with baking cups; set aside.
  3. Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl of electric mixer.
  4. Whisk together oil, buttermilk, eggs, food coloring, vinegar and vanilla in medium bowl until thoroughly mixed.
  5. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined.
  6. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
  7. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool 8 to 10 minutes in pan.
  9. Remove cupcakes from pans; cool completely.
  10. Frost and garnish each cupcake as desired.

Red Velvet Cupcake

recipe-red-velvet-cupcakes-1

Cook Time: 1 Hour, 10 Minutes

Yield: 24 cupcakes

Ingredients

  • 2 Tbsp. cocoa powder
  • 1/2 C. all-purpose flour, sifted
  • 1/4 C. Crisco® Corn Oil
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 eggs, lightly beaten
  • 1 C. buttermilk (at room temperature)
  • 1 bottle (1 ounce) food color, red
  • 1 tsp. white vinegar
  • 1 tsp. salt
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. sugar
  • Sprinkles, colored sugars, candies, nonpareils, fresh berries, chopped nuts, etc. for garnish

Directions

  1. Preheat oven to 350F.
  2. Line 24 muffin cups with baking cups; set aside.
  3. Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl of electric mixer.
  4. Whisk together oil, buttermilk, eggs, food coloring, vinegar and vanilla in medium bowl until thoroughly mixed.
  5. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined.
  6. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
  7. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool 8 to 10 minutes in pan.
  9. Remove cupcakes from pans; cool completely.
  10. Frost and garnish each cupcake as desired.

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