red velvet cupcake poppers

How To Make red velvet cupcake poppers

• 1

  Preheat oven to 350 degrees. Line mini-muffin tin with paper cupcake liners.
• 2

  In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• 3

  In a large measuring cup, combine the buttermilk, vinegar and vanilla.
• 4

  In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together until light (about 1-2 minutes). Add the eggs, one at a time, beat until combined.
• 5

  With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Mix until combined. Add the red food color. Mix until combined, scraping down the bowl with a rubber spatula as necessary. The batter should be the consistency of brownie batter.
• 6

  Scoop the batter into the cupcake papers using a small size cookie scoop or spoon. Batter should fill the cupcake papers approximately three-quarters full.
• 7

  Bake for about 14 minutes or until toothpick inserted in center comes out clean. Cool on wire rack until completely cool.
• 8

  When the mini cupcakes are completely cool, carefully remove the cupcake papers. Using a serrated knife, hold each cupcake gently by the top and cut off the bottom part, just below the top.
• 9

  Fill a piping bag with cream cheese frosting and using a large rosette tip, pipe frosting onto one half of the cupcake tops. Place the remaining cupcake tops onto the frosted tops. Press down gently.
• 10

  These should be refrigerated because of the dairy (cream cheese) filling.
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