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.
|2 1/4 cups||all purpose flour|
|4 cups||powdered sugar|
|red, green, and white sprinkles|
|red and green food coloring|
|1 teaspoons||vanilla extract|
|1/4 cups||red food coloring|
|1 cups||cooking oil|
|1 teaspoons||baking soda|
|1/4 cups||unsweetened cocoa powder|
|1 1/2 cups||sugar|
- Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups; set aside.
- 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.
- 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.