• Bright Ideas
• on 12/08/2008

"Step aside chocolate and vanilla, there’s a new cupcake in town."

red velvet cupcakes

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• Prep Time: 20 min.
• Bake Time: 20 min.
• Difficulty: Easy
• Yield: 24 cupcakes

• 3 ¾ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoon salt
• 2 sticks (1 cup) butter
• 1 ½ cups granulated sugar
• 1 ¼ cups buttermilk, reduced fat
• ½ cup vegetable oil
• 3 eggs
• 2 teaspoons white vinegar
• 1 ¼ teaspoons vanilla extract
• 1 teaspoon red food coloring

• ½ cup chopped DOVE® Brand Dark Chocolate
• 2 ½ tablespoons all-purpose flour
• 1 cup lowfat milk
• 1 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• confectioner’s sugar for dusting

• 2 twelve-cup muffin tins
• 24 cupcake liners
• plastic resealable bags

• What to do for the cupcakes:
• 1. Sift together flour, cocoa, baking soda and salt and salt, set aside.
• 2. Cream butter with sugar until smooth. Mix in buttermilk, oil, eggs, vinegar, vanilla and red coloring. Stir in flour mixture, a little at a time, just until combined.
• 3. Line cupcake pans with paper liners. Divide batter between cupcake cups and bake in a preheated 350°F for 18 to 20 minutes. Completely cool.
• What to do for the chocolate buttercream frosting:
• 4. Make Frosting: Combine chocolate, flour and milk, cook over medium heat, stirring constantly, until mixture thickens. Cool completely.
• 5. Cream together butter, sugar and vanilla. Gradually add chocolate mixture, beating well after each addition until it is the consistency of whipped cream. Spread frosting on top of each cupcakes.

• Calories per serving 234
• Total Fat 12 g
• Saturated Fat 5 g
• Trans Fat 0 g
• Cholesterol 20 mg
• Sodium 169 mg
• Carbohydrates 30 g
• Dietary Fiber 1 g
• Sugars 17 g
• Protein 3 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV