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
CAKE DOCTOR'S RED-LESS VELVET CUPCAKES
These little red velvet cupcakes have chocolate chips inside...a nice little surprise! I always have to leave out the red food dye
Provided by Redneck Epicurean
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
- Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
- Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
- Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
- Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Nutrition Facts : Calories 205.9, Fat 11.4, SaturatedFat 4, Cholesterol 30.6, Sodium 211.1, Carbohydrate 26, Fiber 1.2, Sugar 18.4, Protein 2.2
LOW CAL RED VELVET CUPCAKES
Yummy and super moist, you wont miss the old high calorie ones! My son's favorite is Red Velvet Cake and Cupcakes! I little bit of work, but well worth it!
Provided by Lady in love
Categories Dessert
Time 50m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
- In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
- Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
- Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
- Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
- Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
- Bake for 30min. While cupcakes are cooking, make the icing.
- Prepare a double boiler.
- Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
- Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
- The icing mixture is ready to use when it has formed stiff peaks.
- Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.
Nutrition Facts : Calories 207.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 53.1, Sodium 175.5, Carbohydrate 38, Fiber 1.2, Sugar 28.4, Protein 4.6
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- In a mixing bowl, use a fork or whisk to mix together the flour, salt and baking soda. The mix in the unsweetened cocoa.
- Next, in a large mixing bowl, beat together the sugar alternative and the oil or butter. Depending on the alternative that you are using, your results may not be exactly like you would expect if you had been using sugar.
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