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Prep Time: 11 Minutes Cook Time: 16 Minutes |
Ready In: 27 Minutes Servings: 1 |
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All of the key ingredients for a traditional red velvet cake—cocoa, buttermilk, vinegar, and red food coloring—are here in these colorful cupcakes. They will be a hit for Christmas, Valentine's Day, the Fourth of July, or any other special occasion where red and white are the colors of choice. Ingredients:
3/4 cup granulated sugar |
2 1/2 tablespoons vegetable shortening |
1 large egg |
1 cup all-purpose flour |
1 1/2 tablespoons unsweetened cocoa |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup low-fat buttermilk |
1 tablespoon red food coloring |
1 teaspoon white vinegar |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
cream cheese frosting |
Directions:
1. Preheat oven to 350°.
2. Place 12 paper muffin cup liners in muffin cups. Set aside.
3. Combine granulated sugar and shortening in a bowl; beat with a mixer at medium speed until well blended. Add egg; beat until creamy.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk and next 4 ingredients in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring with a whisk just until smooth. Spoon batter evenly into prepared muffin cups. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool completely on a wire rack.
5. Spread about 1 1/2 tablespoons Cream Cheese Frosting over tops of cupcakes.
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