Red Velvet Cupcakes For Two
From DetroitTokyo 12 years ago
- 15min prep, 20min co to make
- Serves 2
Perfect for a sweet ending to a romantic dinner, or anytime you want to express your love.
Ingredients
Cupcakes
- 1/3 plus 1 tbsp AP flour shopping list
- 1/8 baking soda shopping list
- 1/8 tsp salt shopping list
- 2 tsp unsweetened Dutch processed cocoa powder shopping list
- 1/4 cup canola oil shopping list
- 1/4 cup sugar shopping list
- 2 tbsp buttermilk shopping list
- 1 large egg white shopping list
- 1 tsp red food coloring shopping list
- 1/8 tsp white vinegar shopping list
- 1/4 tsp vanilla extract shopping list
frosting
- 3 oz cream cheese, softened shopping list
- 2 tbsp butter, softened shopping list
- 6 tbsp confectioners sugar, sifted shopping list
- 1 tsp milk shopping list
- 1/4 tsp vanilla extract shopping list
- 1 drop red food coloring shopping list
How to make it
- Preheat oven to 350F. Line 4 cups of muffin tin with liners, outside edges will rise higher.
Cupcakes
- Combine flour, baking soda, salt and cocoa powder in a mixing bowl.
- In a separate bowl, beat together oil, sugar, buttermilk, egg, coloring, vinegar and vanilla.
- Slowly add dry ingredients into wet, mixing as you go.
- Divide batter between four cupcake liners. Bake for 20-22 minutes until a toothpick comes out clean.
- Let cool completely on a wire rack.
Frosting
- Combine all ingredients in a mixing bowl and beat together until well incorporated. Frost cupcakes. I piped my icing out of a plastic sandwich bag with a small corner cut out.
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