Red Velvet Halloween Cupcakes

12
Easy
Desserts

Characteristics

Kid Approved

Nutritional Facts Per Serving

400
Calories
4 g
Protein
50 g
Carbs
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 20 g
    • Saturated fat  6 g
  • Cholesterol 35 mg
  • Sodium  260 mg
  • Carbs 50 g
  • Protein 4 g

Ingredients

  • 1 1/2 cups (375 mL) cake
  • 1 tbsp (15 mL) cocoa powder
  • 3/4 tsp (4 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) canola oil
  • 3/4 cup (175 mL) sugar
  • 1egg
  • 3/4 cup (175 mL) buttermilk
  • 2 tsp (10 mL) vanilla extract
  • 2 tbsp (30 mL) red food colouring
  • 3/4 tsp (4 mL) white vinegar
  • 3/4 cup (175 mL) light cream cheese
  • 1/4 cup (60 mL) unsalted butter, room temperature
  • 2 cups (500 mL) icing sugar

Method

  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa, baking soda and salt. Set aside.
  2. Using an electric mixer (stand or hand-held) on medium speed, whisk canola oil and sugar for 2 min. Add egg and whisk until mixture is pale yellow and thickened, about 3 min.
  3. In a small bowl, stir together buttermilk, 1 tsp (5 mL) vanilla, food colouring and vinegar. Reduce mixer speed to low, alternately add in buttermilk and flour mixtures and mix until just blended. Divide evenly into muffin tin and bake on middle rack of oven until a toothpick comes out clean, about 20 min. Transfer cupcakes to a rack to cool completely before icing.
  4. To make icing, with mixer on medium, beat together cream cheese, butter and remaining vanilla until creamy, about 4 min. Reduce speed to low, slowly add icing sugar and mix until well blended. Ice cupcakes and store

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