Red Velvet Cupcakes
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 2/3 cup vegetable oil
- 3/4 granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons red food coloring
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 3/4 teaspoon white vinegar
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons vegetable shortening
- 3 tablespoons butter, softened to room temperature
- 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
- 2 teaspoons clear vanilla extract
- This recipe is vegetarian
- Condiments
- White vinegar (3/4 teaspoon)
- Cooking & Baking
- 1 pound confectioners’ sugar (3 3/4 cups)
- Baking soda (1/2 teaspoon)
- Cake flour (1 cup)
- Clear vanilla extract (2 teaspoons)
- Cocoa powder, unsweetened (1/4 cup)
- Food coloring, red (2 tablespoons)
- Granulated sugar (3/4)
- Kosher salt (1/2 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Vegetable oil (2/3 cup)
- Vegetable shortening (2 tablespoons)
- Dairy
- Butter (3 tablespoons)
- Buttermilk (1/2 cup)
- Cream cheese (8 ounces)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on mybakingaddiction.com
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Published February 10, 2011 (2 years ago).
57 people saved this recipe.
