How to Make Black Velvet Drink History

Moist Red Velvet Cupcakes

The story goes that guinness® extra stout and champagne were first combined to mark prince albert's death in 1861, when the steward at brook's club in london ordered that even the champagne should be in mourning, dressed all in black.

Recipe Summary Moist Red Velvet Cupcakes

Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.

Ingredients | Black Velvet Drink History

½ cup butter

1 ½ cups white sugar

2 eggs

1 cup buttermilk

1 fluid ounce red food coloring

1 teaspoon vanilla extract

1 ½ teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Info | Black Velvet Drink History

prep: 30 mins cook: 20 mins total: 50 mins Servings: 20 Yield: 20 cupcakes

TAG : Moist Red Velvet Cupcakes

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