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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Otherwise known as NOT Red Velvet cupcakes, these do share some similarities with the Southern cake classic while leaving out the prodigious amounts of food coloring. These have a light cocoa flavor with a soft, delicious texture. Read more . This recipe also makes quite a large batch, but they freeze very, very well. Frost with Creamy Vanilla Cream Cheese Icing >Creamy Vanilla Cream Cheese Icing Ingredients:
4 cups sugar |
1 pound (4 sticks) butter |
4 eggs |
3/4 cup cocoa powder |
1 tube of red food coloring, if you want to make an effort |
5 cups flour |
2 teaspoons salt |
2 cups buttermilk |
4 teaspoons vanilla extract |
1 teaspoon baking soda |
2 tablespoons vinegar |
Directions:
1. Preheat oven to 350ºF.
2. Prep a bunch of cupcake tins by greasing or with paper liners.
3. In a large mixing bowl, cream the sugar and butter.
4. Add the eggs one at a time and mix well after each addition.
5. Add the cocoa and food coloring to the bowl.
6. Sift together flour and salt.
7. Add flour mixture to the creamed mixture alternately with buttermilk.
8. Blend in vanilla.
9. In a small bowl, combine baking soda and vinegar and add to mixture. (This is fun! A la second grade science experiments.)
10. Pour batter into cupcake liners.
11. Bake for 20 to 25 minutes.
12. If so inclined, put in freezer for half an hour to cool. This gives them the slightly denser, fudgy texture that I happen to like.
13. Frost with icing of your choice. I used the not-too-sweet Creamy Vanilla Cream Cheese Icing >Creamy Vanilla Cream Cheese Icing. I topped with nonpareils and slightly icky but pretty Boston Baked Bean candied peanuts.
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