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Red Velvet Cupcakes with Seven-Minute Frosting

Name: Red Velvet Cupcakes with Seven-Minute Frosting
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 18 servings, 1 cupcake each
Ingredients: 2 cups cake flour, sifted; 1/2 cup unsweetened cocoa powder, sifted; 1 tsp. baking soda; 1/2 tsp. Magic Baking Powder; 3/4 tsp. salt, divided; 1/2 cup unsalted butter, softened; 2-1/2 cups sugar, divided; 2 whole eggs; 1/2 cup Kraft Mayo Real Mayonnaise; 2 tsp. vanilla, divided; 1 cup buttermilk; 1 Tbsp. Heinz Distilled White Vinegar; 1 tsp. red gel food colouring; 2 egg whites; 1/3 cup water; 1 Tbsp. light corn syrup; 1/4 tsp. cream of tartar; 3 Tbsp. red coloured sugar

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2 Hr

Prep : 40 Min Cook: 1 Hr 20 Min

Prepare these beautiful cupcakes for your next festive occasion.

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18 Servings

Original recipe yields 18 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 cups cake flour, sifted

1/2 cup unsweetened cocoa powder, sifted

1 tsp. baking soda

1/2 tsp. Magic Baking Powder

3/4 tsp. salt, divided

1/2 cup unsalted butter, softened

2-1/2 cups sugar, divided

2 whole eggs

1/2 cup Kraft Mayo Real Mayonnaise

2 tsp. vanilla, divided

1 cup buttermilk

1 Tbsp. Heinz Distilled White Vinegar

1 tsp. red gel food colouring

2 egg whites

1/3 cup water

1 Tbsp. light corn syrup

1/4 tsp. cream of tartar

3 Tbsp. red coloured sugar

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Step 1

Heat oven to 350°F.

Step 2

Combine flour, cocoa powder, baking soda, baking powder and 1/2 tsp. salt. Beat butter and 1-1/4 cups sugar in large bowl with mixer until light and fluffy. Add whole eggs, 1 at time, beating well after each addition. Add dressing and 1 tsp. vanilla; mix well.

Step 3

Add flour mixture alternately with buttermilk, beating well after each addition. Mix vinegar and food colouring until blended; stir into batter. Spoon into 18 paper-lined muffin cups.

Step 4

Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Step 5

Beat egg whites, water, corn syrup, cream of tartar, and remaining salt, sugar and vanilla, in large heatproof bowl with mixer until blended. Place bowl over saucepan of simmering water; beat with hand mixer on high speed 7 min. or until mixture forms soft peaks.

Step 6

Transfer bowl to countertop. Beat 1 to 3 min. or until frosting is thickened and of desired spreading consistency. Cool to room temperature. Spread onto cupcakes; top with coloured sugar.

Kraft Kitchen Tips!

Note

The cupcakes can be baked ahead of time. Cool, then store in airtight container up to 24 hours before frosting as directed. Or for longer storage, freeze in freezer container up to 1 month. Thaw before frosting as directed.

Nutrition

Calories

270

Calories From Fat

% Daily Value

Fat 9 g

Saturated fat 4 g

20 %

Cholesterol 35 mg

Sodium 270 mg

11 %

Carbohydrate 45 g

Fibre 1 g

Sugars 31 g

Protein 3 g

Vitamin A

6 %

Vitamin C

0 %

Calcium

2 %

Iron

10 %

Servings

18 servings, 1 cupcake each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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