Red Hot Velvet Cupcakes With Cinnamon Buttercream Recipe

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Red Hot Velvet Cupcakes With Cinnamon Buttercream
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Ingredients
21
Count
Nutrition
1540
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. To make the cupcakes: Preheat oven to 325 degrees. Line 36 (2 1/2 inch) muffin pans cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring and boiling water. Set aside to cool. In a bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
  2. Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together in another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.
  3. Fill each cupcake liner about 2/3 full with batter. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.
  4. To make the Buttercream: In a heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add to the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy; 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  5. Frost each cupcake with buttercream. Garnish with cinnamon imperials and white chocolate hearts if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1539.88 Kcal (6447 kJ)
Calories from fat 493.64 Kcal
% Daily Value*
Total Fat 54.85g 84%
Cholesterol 207.73mg 69%
Sodium 1436.41mg 60%
Potassium 597.33mg 13%
Total Carbs 241.93g 81%
Sugars 111.43g 446%
Dietary Fiber 5.03g 20%
Protein 22.99g 46%
Vitamin C 2mg 3%
Vitamin A 0.2mg 7%
Iron 8mg 44%
Calcium 273.7mg 27%
Amount Per 100 g
Calories 279.86 Kcal (1172 kJ)
Calories from fat 89.71 Kcal
% Daily Value*
Total Fat 9.97g 84%
Cholesterol 37.75mg 69%
Sodium 261.06mg 60%
Potassium 108.56mg 13%
Total Carbs 43.97g 81%
Sugars 20.25g 446%
Dietary Fiber 0.91g 20%
Protein 4.18g 46%
Vitamin C 0.4mg 3%
Iron 1.4mg 44%
Calcium 49.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.6
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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