Red Velvet Cupcakes


  • 3  eggs
  • 3/4  cup butter
  • 3  cups all-purpose flour
  • 2  tsp. unsweetened cocoa powder
  • 2-1/4  cups sugar
  • 1-1/2  tsp. vanilla
  • 1  1-oz. bottle red food coloring (2 Tbsp.)
  • 1-1/2  cups buttermilk
  • 1-1/2  tsp. baking soda
  • 1-1/2  tsp. vinegar
  • Small chocolate heart-shaped cookies or chocolates (optional)
  • Powdered sugar (optional)


1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, or chocolates if desired. Dust with powdered sugar. Makes 28 servings.

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