Mini Dessert - Mini Red Velvet Cupcakes

Serves: 72
Notes: Tip: substitute 1/2 cup unsalted butter for shortening and Adams Butter Flavor Tip: Make your own buttermilk by mixing 1 Tablespoon vinegar to 1 cup milk and letting it sit for 5 minutes

  • 1 1/2 cups sugar
  • 1 cup buttermilk (for substitute see tip above)
  • 1/2 cup shortening(for substitute see tip above)
  • 1 teaspoon baking soda
  • 1 teaspoon ADAMS BEST VANILLA
  • 1 teaspoon ADAMS BUTTER FLAVOR(omit if substituting butter for shortening)
  • 1 teaspoon salt
  • 3 tablespoons cocoa
  • 2 1/2 cups flour
  • 1 oz ADAMS RED FOOD COLOR
  • 1 tablespoon vinegar
  • 2 eggs
Cream shortening and sugar. Add eggs one at a time and beat vigorously. Add flavors to mixture. In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture. Sift together dry ingredients and add alternately with buttermilk to mixture. Add vinegar to mixture with last part of buttermilk. Blend well. Line a 24 mini cupcake pan. Fill liners 3/4 full and bake at 350 degrees for 10 minutes. Cool completely before removing from pan and frosting. Mini red velvet cupcakes

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Find recipes for Icings/Frostings under "Icings & Frostings" in Desserts Section. Including Betty Adams "Original" and "No-Cook" Icings.

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