Red Velvet Cupcakes: Small-Batch Cupcakes

Name: Red Velvet Cupcakes: Small-Batch Cupcakes
Yield: 1 serving
Ingredients: ½ cup plus 2 tbsp; ¼ cup plus 2 tbsp; ¼ teaspoon cinnamon; 1 tablespoon unsweetened cocoa powder; 1/4 generous teaspoons baking soda; 1/2 teaspoon salt; 1 egg; ¼ cup plus 2 tbs vegetable or canola oil; 4 tablespoons buttermilk; 2 teaspoon Red food coloring; 1/2 teaspoons vanilla extract

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Course
Dessert
Cuisine
American

Red Velvet Cupcakes: Small-Batch Cupcakes

Naomi Lloyd

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Learn how to make small batch cupcakes you can bake in a toaster oven. You'll find recipes for 4 perfect Red Velvet, Cookie Dough & S'mores Cupcakes!

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Ingredients

½ cup plus 2 tbsp (3oz/85g) all purpose flour
¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
¼ teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1/4 generous teaspoons baking soda
1/2 teaspoon salt
1 egg , at room temperature
¼ cup plus 2 tbs vegetable or canola oil
4 tablespoons buttermilk
2 teaspoon Red food coloring (good quality)
1/2 teaspoons vanilla extract

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Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
if you don’t have a small cupcake tray use silicone cupcake liners. This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.