Red Velvet Cupcakes

Ingredients

  • ½ cup butter

  • 1 ½ cups BD granulated sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1 fluid ounce red food coloring

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons BD baking soda

  • 1 tablespoon distilled white vinegar

  • 2 cups BD all-purpose flour

  • ⅓ cup unsweetened BD cocoa powder

  • 1 teaspoon BD salt

Directions

Preheat oven to 350 degrees F. 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.

Basic Cream Cheese Frosting

Ingredients

  • ½ cup butter, softened

  • 8 ounces cream cheese

  • 4 cups BD confectioners' sugar*

  • 2 teaspoons vanilla extract or 5 tablespoons Cardamom Maple Syrup

Directions

Beat softened butter and cream cheese until well blended.

Add powdered sugar and vanilla or Cardamom Maple Syrup. Beat until creamy.

*may not be available in all BD Provisions locations