Red Velvet Cupcakes
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tbsp red food coloring (1 ounce)
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract Cream Cheese Frosting, recipe follows
  • 24 cupcakes Place the pans in the oven in 2 racks Bake, rotating the pans halfway through the cooking, until a toothpick inserted in the center of the cakes comes out clean, about
  • 20 - 25 minutes
  • 5 minutes before removing from pan onto the cooling rack to cool.. Let cool completely before topping with cream cheese frosting.
  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 2 sticks unsalted butter (1 cup), softened
  • 1 tsp vanilla extract

Instructions

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