Mar 3, 2014

Red Velvet Sweetheart Cupcakes

These decadent and delicious red velvet cupcakes - courtesy of Better Homes and Gardens - were offered up for Valentine's Day, but why not serve them as a lower fat and less calorie laden alternative to buttercream frosted wedding cakes and cupcakes?  Most sugary store-bought icing (Betty Crocker and Pillsbury) have about 150 calories for every 2 tablespoons, and gobbles up 10% of your daily allowance of fat.  Ouch.  Powdered sugar, on the other hand, has about 31 calories per tablespoon and has all the fun without the fat.  Heart-shaped cake stencils make these cupcakes easy to recreate with their romantic red hearts and lovely light dusting of confectioners' sugar.  So easy and elegant - you can make them in just over an hour!

red velvet cupcake recipe 

  • 3 eggs
  • 3/4 c butter
  • 3 c all-purpose flour
  • 2 teaspoon unsweetened cocoa powder
  • 2 1/4 c sugar
  • 1 1/2 teaspoon vanilla
  • 2 T red food coloring                   
  • 1 1/2 c buttermilk
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vinegar
  • Chocolate heart-shaped cookies (optional)
  • Powdered sugar 
1.  Preheat oven to 350 degrees.  Let eggs and butter come to room temperature for about 30 minutes. Line cupcake pans with paper liners; set aside. 

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

3.  Alternately add flour mixture and then buttermilk to egg mixture; beat on low until combined. Stir together baking soda and vinegar and add to batter.

4.  Spoon batter into prepared cupcake pans, filling each about two-thirds full. Bake 15 to 17 minutes and cool on wire rack for 5 minutes. Remove from pans. Using a heart stencil, dust the top of each cupcake with powdered sugar.  Makes 28 red velvet cupcakes.

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