Dessertsbiggerbolderbaking4.7
Red Velvet Cupcakes: Small-Batch Cupcakes
Learn how to make small batch cupcakes you can bake in a toaster oven. You'll find recipes for 4 perfect Red Velvet, Cookie Dough & S'mores Cupcakes!
👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the toaster oven or regular oven to 350oF (180oC)
2
Line a small cupcake tray with 4 cupcake liners*
3
Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
4
In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
buttermilk4 tablespoonsegg (, at room temperature)1red food coloring (good quality)2 teaspoon
5
Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
6
Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to ⏱️ 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
7
Once baked, take them out of the tin and cool on a baking rack until cold.
8
Decorate them with some cream cheese frosting.
9
Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...