Red Velvet Surprise Cupcakes

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cupcakes

Ingredients

  • 1 1⁄2 cups white (granulated) sugar
  • 1⁄2 cup salted butter
  • 1⁄2 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 2 teaspoons red food color gel
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1⁄2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon red wine vinegar

Directions

  1. Pre-heat oven to 350 degrees F., rack in the middle position.

  2. Make Chocolate Apricot Surprises.

  3. Place the white sugar in the bowl of an electric mixer. Add the softened, salted butter and vegetable oil. Beat until the resulting mixture is nice and fluffy.

  4. Mix in the salt, baking powder, baking soda, and cocoa powder. Mix it in thoroughly.

  5. Add the 2 teaspoons of red food color gel and the vanilla extract. Beat until the color is mixed in evenly.

  6. Add the eggs, one at a time, beating after each addition.

  7. Add one cup of flour to your bowl and mix it in thoroughly. Then shut off the mixer and scrape down the sides of the bowl with a rubber spatula.

  8. Pour in a half-cup of buttermilk and mix that in thoroughly on LOW speed.

  9. Add a second cup of flour to your bowl. Mix it in thoroughly and then shut off the mixer and scrape down the sides of the bowl again.

  10. Add the rest of the buttermilk (1⁄2 cup) to your bowl. Mix well.

  11. Mix in the rest of the flour (1⁄2 cup) and mix thoroughly.

  12. Mix in the red wine vinegar. Shut off the mixer, remove the bowl, and give your cup- cake batter a final scrape and stir with the rubber spatula. The vinegar may make your batter foam up a bit. That’s perfectly all right.

  13. Fill the cupcake papers 1⁄3 full of batter. Take the Chocolate Apricot Surprises you made out of the refrigerator. Peel them off the waxed paper one by one, and put them in the center of each cupcake. Push them down slightly, but be careful not to push them all the way to the bottom of the cupcakes!

  14. Fill the cupcake papers with batter until they’re 3⁄4 full. These cupcakes don’t rise very much so you don’t have to worry about them overflowing.

  15. Bake the Red Velvet Surprise Cupcakes in a preheated 350 degrees F. oven for 20 to 23 minutes.

  16. Take the cupcake pans out of the oven and let them cool completely on a cold stove burner or a wire rack. Do not remove the cupcakes from the pan until they are completely cool.

  17. Frost with Cream Cheese Frosting.

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