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Red Velvet Dessert Mini
1/2 cup butter
1 1/2 cups white sugar
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Mix in the eggs, buttermilk, red food coloring and vanilla.
- Stir in the baking soda and vinegar.
- Combine the flour, cocoa powder and salt; stir into the batter just until blended.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
- Cool in the pan set over a wire rack.
- When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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