Huffpost Taste

Red Velvet Cupcakes

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Red Velvet Cupcakes

Red Velvet Cupcakes
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total prep 319 calories/serving

Ingredients

Directions

  • Heat oven to 350°F. You’ll need 24 regular-size (21⁄2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.
  • Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.
  • Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.
  • Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners’ sugar and vanilla. Increase speed to high and beat until smooth and fluffy.
  • Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.
  • Planning Tip: Store unfrosted cupcakes covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting. Frost up to 1 day ahead.