Try this Red Velvet Cupcakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Line muffin pan with paper liners.
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4? above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2148g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6805 | ||
Calories from Fat: 3478 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 386.5g | 515 % | |
Saturated Fat 229.5g | 1147 % | |
Monounsaturated Fat 101.2g | ||
Polyunsanturated Fat 19.5g | ||
Cholesterol 1837.4mg | 565 % | |
Sodium 3252mg | 112 % | |
Potassium 2538.5mg | 67 % | |
Total Carbohydrate 731.2g | 215 % | |
Dietary Fiber 29.5g | 118 % | |
Sugars, other 701.7g | ||
Protein 114.9g | 164 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6805
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