Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Ingredients
- ½ cups white sugar: 1 piece
- butter: 0.5 cup
- eggs: 2 piece
- buttermilk: 1 cup
- red food coloring: 1 fl oz
- vanilla extract: 1 tsp
- ½ teaspoons baking soda: 1 piece
- distilled white vinegar: 1 Tbsp
- all-purpose flour: 2 cups
- unsweetened cocoa powder: 0.33333 cup
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 20 paper baking cups.
-
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon 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. footballgrl16
