3/4 cup butter
2 tsp cocoa powder
2 1/4 cups sugar
1 1/2 tsp vanilla extract
1 (1 oz) bottle red food color
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp white vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 F. Line 28 (2 1/2) inch cupcake pans with paper liners; set aside.
2. In a medium bowl combine flour, cocoa powder and 3/4 tsp salt; set aside. In a large mixing bowl beat butter on medium high speed 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low speed.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each, just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4. Spoon batter into prepared pans, filling each about 2/3 full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.
Yield: 28 Cupcakes Serving Size- (1 cupcake)
Weight Watchers Points Plus= 5 Per Cupcake
Total Fat (g)6
Saturated Fat (g)3
Monounsaturated Fat (g)2
Fiber (g) .1
Percent Daily Values are based on a 2,000 calorie diet.
Posted by Internet News | 6:27 AM | WEIGHT WATCHERS RED VELVET VALENTINE CUPCAKES RECIPE