Easiest Way to Make Red Velvet Protein Cupcakes

Red Velvet Cake Ii

Heat oven to 180c/160c fan/gas 4.

Recipe Summary Red Velvet Cake Ii

This recipe makes a red cake frosted with cream cheese frosting to stand as a bright spot on your holiday table.

Ingredients | Red Velvet Protein Cupcakes

2 ½ cups self-rising flour

1 ½ cups white sugar

1 cup vegetable oil

1 teaspoon baking soda

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1 cup buttermilk

2 ounces red food coloring

1 (8 ounce) package cream cheese, softened

½ cup butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

½ cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.

In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.

Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.

Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Info | Red Velvet Protein Cupcakes

prep: 30 mins cook: 30 mins additional: 30 mins total: 1 hr 30 mins Servings: 12 Yield: 1 - 8 inch layer cake

TAG : Red Velvet Cake Ii

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