This recipe makes natural, red velvet cupcakes colored with artificial dye-free, plant-based red color. Add a little cream cheese to our Plain Frosting Mix with a few other basic ingredients and you’ve got your cupcakes served!
MAKES: 18
INGREDIENTS-CUPCAKES
½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp non-alkalized cocoa powder
2-3 tbsp ColorKitchen Red Velvet color (11-13 grams)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar
INGREDIENTS-CREAM CHEESE FROSTING
1 Color Kitchen Plain Frosting Mix
1 stick butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla
a pinch of salt
DIRECTIONS-CUPCAKES
Preheat oven to 325°F. Line 18 cupcake tins.
Mix butter, sugar, eggs and vanilla.
In a separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, baking powder and salt.
Add vinegar to buttermilk.
Slowly add dry blend into butter mixture along with buttermilk/vinegar.
Fill each tin with batter ½ inch from top of liner. Bake for 15-20 min. Cool well before frosting with cream cheese frosting.
DIRECTIONS-FROSTING
Put cream cheese and butter in mixing bowl and beat until creamy. Add vanilla and salt and blend. On low, slowly add powdered sugar and mix for 1 min, or until completely blended.