Dorothy Ferreria


Red Velvet Cupcakes
by Dorothy MJ Ferreria
total time 40-45 mins    prep 20 mins    cook 20-25 mins
yield  30 pieces

ingredients for the cupcakes”

2 ½ cups all purpose flour , sifted
½ cup cocoa powder , sifted
1 tsp baking soda , sifted
½ tsp fine salt
1 cup unflavored yogurt
½ cup low fat milk
2 Tbsps liquid red food color
1 cup butter
2 tsps vanilla extract
2 cup white sugar
4 whole eggs

ingredients for the frosting:
250 g cream cheese
2 Tbsps unsalted butter
¾ cup sifted powdered sugar


Preheat oven to 350ºF. Line 30 cupcake molders with fluted baking cups. Set aside.
In a mixing bowl combine flour, cocoa, baking soda and salt. Sift 3 times. Set aside.
In another bowl combine yogurt, milk and food color. Set aside.
With an electric mixer, cream butter with vanilla and sugar until light and creamy. Add eggs one at a time, beating well after each addition.
Pour in yogurt mixture. Beat until blended. Then pour in flour mixture. Beat until combined. Transfer mixture to a pastry bag and divide cake batter among the molders. Bake for 20-25 minutes. When a fork is inserted and lifted from cupcake, it must come out clean. Cool completely.
To prepare frosting, pour ingredients in a bowl, beat until blended. Transfer to a pastry bag fitted with a star tip. Pipe out on the surface of each cupcake.


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