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Mini Dessert - Mini Red Velvet Cupcakes Print Version
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
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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Icing
Find recipes for Icings/Frostings under "Icings & Frostings" in Desserts Section. Including Betty Adams "Original" and "No-Cook" Icings.

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Ingredients

Adams Best - 1.5 FL OZ Bottle

Red Food Color

Imitation Butter Flavor - 1.5 FL OZ Bottle