Red Velvet Cupcakes

2017-07-25

Photos

Red Velvet Cupcakes Red Velvet Cupcakes Red Velvet Cupcakes Red Velvet Cupcakes Red Velvet Cupcakes  Red Velvet Cupcakes Red Velvet Cupcakes

Recipe

Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter. Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely. Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

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Nutritional Info

This information is per serving.

  • Protein

    4
  • Fat Total

    22
  • Calories

    1155
  • Sodium

    996