Red velvet is a high-demand flavor across many segments. These bite-size cupcakes will add a pop of color and semi-sweet flavor to your dessert selection.
1 ½ cups softened butter or margarine
2 lb. + 4 oz. sugar
1 tbsp. vanilla extract
3 cups buttermilk
6 tbsp. red food coloring
6 cups all-purpose flour
1 cup Hershey’s Cocoa
3 tsp. salt
4 ½ tsp. baking soda
3 tbsp. white vinegar
About 8 lb. ready-to-spread vanilla frosting
- Heat convection oven to 300°F (conventional oven: 350°F). Line small muffin cups (1-3/4-inches in diameter) with paper baking cups.
- Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food coloring. Stir together flour, Hershey’s Cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about half full with batter.
- Bake 7 to 10 minutes (conventional oven: 13 to 15 minutes), or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish as desired.
If using convection oven, rotate pan one-half turn (180°F) after 5 minutes of baking.