These easy red velvet cupcakes are fresh from the pages of my new book, Cupcake Cookbook for Kids!
I’m so excited to share all the fun (and still doable) ideas in this book, starting with the silkiest red velvet cupcakes you’ll ever have. And bonus: they’re so easy your kids can make them.
I love writing cookbooks for kids! You get to share simplified recipes plus fun facts, jokes and of course lovely photos to inspire the littlest bakers.
And don’t underestimate sweets for teaching kids life lessons. You’ll find healthier recipes but something that gets kids excited about spending time with fresh food — and sharing it with people they love — is a winner for me with my four kids.
Here’s a sample of what this recipe looks like in Cupcake Cookbook for Kids:
Recipe for Easy Red Velvet Cupcakes
Start with this recipe and don’t forget — you can make these cupcakes any color you like!
Printeasy red velvet cupcakes
Excerpted from my book, “Cupcake Cookbook for Kids“.
Ingredients
nonstick cooking spray
6 tablespoons unsalted butter (almost a full stick) at room temperature, plus more if using to line the cupcake pan
1/2 cup buttermilk
1 1/2 teaspoons vinegar
2 teaspoons vanilla extract
1 large egg
1 1/8 cups all-purpose flour
1 tablespoon cocoa powder (not sweetened)
1 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup sugar
red food coloring
Instructions
Preheat the oven to 350 degrees F. Prepare a 12-cup muffin pan with either paper liners, butter or nonstick spray.
Mix the wet ingredients. In a large bowl combine the buttermilk, vinegar, vanilla and egg.
Mix the dry ingredients. In a separate bowl combine the flour, cocoa powder, baking soda and salt.
Cream the butter. In the bowl of a standing mixer, beat the butter and sugar on medium speed until fluffy, about 3 minutes.
Combine the ingredients. Alternate adding wet and dry ingredients in 2 batches of each. Mix for 10 seconds in between each addition.
Add the red. Drop 5-7 drops of food coloring into the batter and mix until even.
Bake. Use an ice cream scoop to evenly distribute the batter into 12 cups. Bake for 18-20 minutes at 350 degrees F.
When completely cool, frost with cream cheese frosting.
Want more easy dessert ideas? Try these…
Old-Fashioned, 1-Bowl Chocolate Cake
4-ingredient (gluten free) peanut butter cookies
Leave a Reply