Red Velvet Poinsettia Cupcakes

Red Velvet Poinsettia Cupcakes

Nutritional Information: 401 cal., 18 g fat (5 g sat. fat), 57 g carbo., 36 mg chol., 3 g pro., 1 g fiber, 269 mg sodium. Daily RDA values: 4% vit. A, 0% vit. C, 4% calcium, 6% iron.

Qty Ingredient
2 1/4 cupsall purpose flour
4 cupspowdered sugar
1 teaspoonsvanilla
1/2 cupsbutter
red, green, and white sprinkles
red and green food coloring
1 teaspoonsvanilla extract
1 teaspoonsvinegar
1/4 cupsred food coloring
2 eggs
1 cupsbuttermilk
1 cupscooking oil
1 teaspoonssalt
1 teaspoonsbaking soda
1/4 cupsunsweetened cocoa powder
1 1/2 cupssugar
1/4 cupsmilk
Photo coming soon!

Directions:

  1. Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl stir together flour, sugar, cocoa powder, baking soda and salt. Add oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

    Spread some Butter Cream Frosting onto each cupcake. Divide remaining frosting in half; tint one portion red and the other green with food coloring. Place frosting in decorating bags, and using a#366 decorating tip, pipe leaves and petals. Add sprinkles along the edges. Makes 18 cupcakes.
  3. Butter Cream Frosting: Beat ½ cup of butter and 1 teaspoon vanilla until fluffy. Gradually add 4 cups sifted powdered sugar alternately with ¼ cup milk, beating well after each addition. Beat in additional milk, if necessary to make of spreading consistency.