Betty's Romantic Red Velvet Cupcakes -- Valentine's Day

Bettyskitchen's picture

Feb. 05, 2013

In this video, Betty demonstrates how to make Romantic Red Velvet Cupcakes. These cupcakes may be served plain or with a frosting of your choice.


Butter 3/4 Cup (12 tbs) , softened
Sugar 2 Cup (32 tbs)
Eggs 3
Red food coloring 1 Ounce
Vanilla extract 1 Tablespoon
All purpose flour 2 3/4 Cup (44 tbs)
Unsweetened cocoa powder 1/2 Cup (8 tbs)
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
Salt 1/2 Teaspoon
Buttermilk 1 1/2 Cup (24 tbs)



1. Line muffin tin with paper liner and set it aside.

2. Preheat oven to 350 degree F.


3. In a bowl take egg, and using an electric mixer on medium speed beat until light.

4. Gradually add sugar and beat until mixture is light and fluffy.

5. Drop eggs, one at a time and beat after each addition.

6. Pour red food coloring and vanilla extract. Beat until smooth.

7. In a large bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well.

8. Drop dry mixture into the butter mixture, a little at a time alternating with buttermilk, beginning and ending with the flour mixture. Beat at low speed after each addition, just until blended.

9. Fill muffin tin with batter, about 2/3 of the way up.

10. Pop the muffin tin in oven and bake for about 15 minutes or until toothpick when inserted in the deepest part comes out clean.

11. Remove from oven and allow cupcake to cool in pan for about 10 minutes.

12. Transfer it to wire rack and allow them to cool completely.


13. Spread your favorite frosting on top and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 391Calories from Fat 127

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 249 mg10.38%

Total Carbohydrates 63 g21%

Dietary Fiber 4 g16%

Sugars 33 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet