Bite-Size Red Velvet Cupcakes

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
About 25 dozen cupcakes

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.

Ingredients

1 ½ cups softened butter or margarine
2 lb. + 4 oz. sugar
6 eggs
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

Steps

  1. Heat convection oven to 300°F (conventional oven: 350°F). Line small muffin cups (1-3/4-inches in diameter) with paper baking cups.
  2. 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.
  3. 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.
Source: The Hershey Co.

Additional Tips

Additional Tips

If using convection oven, rotate pan one-half turn (180°F) after 5 minutes of baking.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources