Red Velvet Cupcakes

Posted on March 20th, 2013, in Cookbook Recipes, Desserts, Recipes.

Red Velvet Cupcakes with Stevia | SweetLeaf®

This recipe is featured in our cookbook, Cooking with SweetLeaf Stevia®.

Ingredients:

  • 2 1/4 cups cake flour
  • 1/4 cup cocoa powder, unsweetened
  • 1/2 tsp. salt
  • 1 stick (8 Tbsp.) butter, room temperature
  • 1/3 cup plus 1 Tbsp. SugarLeaf®
  • 2 eggs
  • 2 Tbsp. red food color
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 1 tsp. baking soda
  • 2 tsp. white wine vinegar

Directions:

Preheat oven to 350 degrees F. Grease 2 muffin tins or line with muffin liners.

Sift flour, cocoa powder, and salt into a bowl. In a mixer, beat butter at low speed until creamy. Add SugarLeaf®, blending on medium speed for about 3 minutes. Add eggs, one at a time, mixing well after each. Add food coloring and vanilla. On low speed, add the flour mixture, altering with buttermilk into three separate additions each.

In a small bowl, mix together baking soda and vinegar. Stir into batter. Pour batter evenly into muffin tins, filling 3/4 of the way full. Bake for 25 to 30 minutes or until cupcakes are baked through. Top with SugarLeaf® vanilla frosting.

Serves: 12

Nutrition Facts:

  • Serving size: 1
  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 9g (14% DV)
  • Saturated Fat: 5g (25% DV)
  • Trans Fat: 0g
  • Cholesterol: 55mg (18% DV)
  • Sodium: 130mg (5% DV)
  • Total Carbohydrate: 28g (9% DV)
  • Dietary Fiber: <1g (4% DV)
  • Sugars: 7g
  • Protein: 4g
  • Vitamin A: (6% DV)
  • Vitamin C: (0% DV)
  • Calcium: (4% DV)
  • Iron: (15% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.