Spooky Red Velvet Cupcakes
Red Velvet has always been one of my favorites and this cupcake recipe is my go to during Halloween season! It’s essentially a buttermilk cake with just a hint of cocoa power. It’s then dyed red to get its signature color! This recipe is moist and rich and always a crowd pleaser. Enjoy!
Ingredients
2 cups all purpose flour
3 Eggland's Best eggs, Large
1 1/4 tsp baking soda
1 1/4 cups buttermilk
2 Tbs cocoa powder
1 1/4 tsp vinegar
1/3 bottle of red food coloring
3/4 cup vegetable oil
1 1/2 cups sugar
1 tsp salt
1 tsp. Vanilla
1 Tbs. Water
Marshmallow Fluff
White chocolate, melted
Preparation
- Preheat Oven to 350 degrees and line cupcake tin with liners.
- Whisk together flour, baking soda, salt and cocoa powder and then set bowl aside.
- In bowl of stand mixer combine oil, sugar, buttermilk until combined. Add eggs and mix well.
- Add in red food coloring, vanilla, vinegar and water and mix until combined.
- On low, slowly add the dry ingredients into the wet until just combined. Don't over mix!
- Fill liners 3/4 full and bake for 15-20 min or until tops spring back when touched.
- Once cooled, top them with marshmallow fluff, freeze until set, and then dip the top into white chocolate. Add edible eyes to finish them off!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 160 |
| Fat | 7.6g |
| Saturated Fat | 1.6g |
| Cholesterol | 21mg |
| Sodium | 170mg |
| Carbohydrates | 21.4g |
| Dietary Fiber | 0.4g |
| Protein | 2.3g |
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