Red Velvet Cupcake Poppers

Name: Red Velvet Cupcake Poppers
Cuisine: Southern
Ingredients: 2 1/2 c all-purpose flour; 1/4 c cocoa, unsweetened; 1 tsp baking powder; 1 tsp baking soda; 1 c buttermilk, shaken; 1 oz red "no taste" gel food color; 1 tsp white vinegar; 1 tsp pure vanilla extract; 1 stick butter, unsalted; 1 1/2 c sugar; 2 extra-large eggs

By Bobbe Leviten
@Bobbe

Who doesn't love red velvet cupcakes with cream cheese frosting? Here's a novel take on the old classic. Perfect for parties, picnics and potluck. Each "popper" is only a bite or two, so even those who are watching their diets can enjoy them.

Don't let the long list of ingredients put you off. This recipe is "scratch cake 101" and is really very easy to make.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Method:

Bake

Ingredients

2 1/2 c

all-purpose flour
1/4 c

cocoa, unsweetened
1 tsp

baking powder
1 tsp

baking soda
1 c

buttermilk, shaken
1 oz

red "no taste" gel food color
1 tsp

white vinegar
1 tsp

pure vanilla extract
1 stick

butter, unsalted
1 1/2 c

sugar
2

extra-large eggs
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How to Make Red Velvet Cupcake Poppers

Step-by-Step

Preheat oven to 350 degrees. Line mini-muffin tin with paper cupcake liners.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a large measuring cup, combine the buttermilk, vinegar and vanilla.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together until light (about 1-2 minutes). Add the eggs, one at a time, beat until combined.
With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Mix until combined. Add the red food color. Mix until combined, scraping down the bowl with a rubber spatula as necessary. The batter should be the consistency of brownie batter.
Scoop the batter into the cupcake papers using a small size cookie scoop or spoon. Batter should fill the cupcake papers approximately three-quarters full.
Bake for about 14 minutes or until toothpick inserted in center comes out clean. Cool on wire rack until completely cool.
When the mini cupcakes are completely cool, carefully remove the cupcake papers. Using a serrated knife, hold each cupcake gently by the top and cut off the bottom part, just below the top.
Fill a piping bag with cream cheese frosting and using a large rosette tip, pipe frosting onto one half of the cupcake tops. Place the remaining cupcake tops onto the frosted tops. Press down gently.
These should be refrigerated because of the dairy (cream cheese) filling.