Red Velvet Cupcakes with Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries. Ingredients:
1 2/3 cups all-purpose flour, plus more for dusting |
1 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cocoa powder |
1 cup vegetable oil |
2/3 cup low-fat buttermilk |
1 large egg, room temperature |
1 tablespoon red food coloring |
1/2 teaspoon vanilla extract |
1/2 teaspoon white distilled vinegar |
1 cup store-bought cream cheese frosting |
1/2 cup dried sweetened shredded coconut for garnish |
48 fresh raspberries for garnish (about 2 pints) |
Directions:
1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (1015 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.
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