Commercial RecipeHERSHEY'S Bite-Size Red Velvet Cupcakes
Details
- Time
- 0 minutes
- Yields
- 25 dozen cupcakes
Yes, red velvet cupcakes are ideal for the holiday season, but really, they’re a tasty treat any time of year. After all, who doesn’t love these fluffy, moist treats with a hint of cream cheese? HERSHEY Bite-Size Red Velvet Cupcakes are just as ready to please your guests in February and July as they are in December.
Ingredients & Directions
Ingredients
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12 oz.unsalted butter, softened
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2 lbs. 4 oz.sugar
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10-1⁄2 oz. (6 large)eggs
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1⁄2 oz.vanilla extract
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24 fl. oz.buttermilk
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3 fl. oz.red food coloring
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1 lb. 14 oz.all-purpose flour
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3 tsp.salt
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4-1⁄2 tsp.baking soda
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1-1⁄2 fl. oz.white vinegar
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8 lbs.ready-to-spread cream cheese frosting
Directions
Heat convection oven to 300°F (standard oven: 350°F). Line small muffin pans (1-3/4 inches in diameter) with paper baking cups.
Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Using wire whisk, stir together buttermilk and food coloring in 8-cup measuring cup. Set aside. Blend together flour, HERSHEY'S Cocoa and salt in large bowl. Gradually add alternately to butter mixture with buttermilk mixture, mixing until well blended. Stir in baking soda and vinegar. Evenly divide batter into prepared baking cups (1/2 full).
Bake 7 to 12 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish as desired.
Step 3: If using convection oven, rotate pan one-half turn (180°) after 4 minutes of baking.