So, red velvet cupcakes are kinda gross, because there's so much food coloring in them. But nevertheless, I was craving them one evening, so this is what came out of the oven! These are in the same vein as other "healthified" cupcakes--I used white whole wheat flour instead of all purpose flour. Also, we didn't have enough red food color, hence the purple cupcakes! I adapted Paula Deen's recipe from here.
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients (yields 21 small-medium cupcakes)
1 1/4 c. white whole wheat flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cocoa powder
3/4 c. vegetable oil
1/2 c. buttermilk, room temperature
1 egg, room temperature
1 Tbsp. food coloring
1/2 tsp. vanilla extract
Preheat oven to 350F. Butter and flour muffin tins.
In medium mixing bowl, sift together flour, sugar, baking powder, salt, and cocoa powder. In a large bowl, gently beat together oil, buttermilk, egg, food coloring, and vanilla:
Add sifted dry ingredients to the wet and mix until smooth and thoroughly combined:
Divide batter evenly among 21 cupcake molds. Each cup should be 2/3 filled:
Bake in oven for about 15-20 min, turning pans once, half way through. Test cupcakes for doneness. Remove from oven and cool completely before frosting with cream cheese frosting.
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