This pork roast marinade is excellent. It works with any kind of meat, including chicken and ribs, but I prefer it with pig roasts.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 20 |
| Yield: | 20 cupcakes |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 264 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Do you have a friend who is physically incapable of following a recipe? Or maybe you are that friend? Well, you’ve come to the right recipe! In case it’s unclear, I am that friend. I have never, in my entire life, followed a set of instructions in the exact order or manner they were supposed to have been executed. I could pretend it’s a political choice, claim it’s because I’m an anarchist at heart, but the reality? Even if I try, my brain will read the recipe wrong, jump ahead, do its own thing. So yes, I made modifications. Did I INTEND to make those modifications? Not always… But the result? WOW. Terrific! Did I mix the butter and sugar? Absolutely… not! Because I had already mixed the sugar together with all the dry ingredients. What do you mean, no one said I should’ve done that? My brain did… So what did I do instead? I just beat the butter… until my arms couldn’t stand holding the hand mixer anymore, and then I caved in. It wasn’t fluffy, but I mixed my (homemade) buttermilk and eggs into the butter anyway, making sure to forget the vanilla. And the result… well, it looked like scrambled eggs, but I swear it was just stringy (cold!) butter. So… blender to the rescue! Blended until I couldn’t see clumps of butter, tried to convince myself that my homemade buttermilk wouldn’t just separate into milk and vinegar, remembered the vanilla way too late and then finally mixed that in with the dry ingredients. See any resemblance with the original recipe? The ingredients, you say? Well, keep in mind that I: – decided to add 1/2 a cup (or more?) of cocoa powder, – reduced the sugar to 1 cup, – added slightly more butter (how much? I don’t know, I let my heart guide me), – eyeballed the vanilla, – opted to not add any more vinegar (the homemade buttermilk already had it!) and then changed my mind and added an unknown amount of vinegar into the already mixed batter, – added my entire tube of red food colouring because “it just looked pink”. So yeah… Am I ever going to be a master baker? No. But is the creator of this recipe a master baker? Absolutely! The result were the fluffiest, moistest cupcakes I have ever made. Were they brown velvet rather than red velvet? Yes. But when you are an entity of chaos such as me, you accept the victories that come your way. PS: Highly recommend doing a white chocolate and cream cheese buttercream for this! It turned out AMAZING, even if I slightly burnt my white chocolate while trying to melt it.
These were the best red velvet cupcakes I have ever had. Moist enough without frosting & fabulous with. Made it as written. Perfect
delicious! however did not turn out red , no idea why but… paired with almond vanilla buttercream . perfect texture moist and sponge cake! delicious !
It was super easy to make and it’s delicious
Moist. No flavor. Expected some chocolate flavor. Very disappointed.
I loved it in every way
Loved it! Was easy, cake was soft, but ran deep red, almost brown. Will try with less coloring and lower sugar content next time. My family loved it!
Cupcakes are good but I would use less cocoa next time, maybe 1/4 cup. Cupcakes could be moister if vegetable oil is used vs butter..
These turned out delicious! I added a dollop of cream cheese and fruit preserves to the center of each cupcake before baking. Kept them super moist and was a fun surprise!
This recipe is horrible. I followed every direction because i am a new baker and would like to test out others recipe’s and this was very bad. 1st it really did not have any flavor, 2nd it was not moist AT ALL. Like my whole family hated it. I do not recommend this recipe to anyone.
This was amazing, the cupcakes turned out perfect and everybody loved them. Thank you!!
Used margarine because I did not have butter on hand. My coworkers loved them!
I made these cupcakes and I had my doubts when the batter was a bit chunky. But when they came out, and I tried one I loved them. they were moist, and the chocolate taste was perfect! I would definitely make them again.
it so good mmmmmmm
This was a big hit. To me it was alittle in the dry side but lots of people loved how it was not to moist but also not crumbled
This is perfect recipe, I made half size but still turned out great! Thanks!
Amazing! They didn’t turn out red because I added 1/2 cup cocoa. I used additional 1/4 cup veg oil and 1 tbsp plain yogurt and 2 oz red food colouring. Despite not being red they were sooooo good. I will definitely try them again
These were so so dry! I baked them for 20min, probably should have only done maybe 14min.
I made this recipe for Valentine’s Day gifts for the family and it was a success. I normally have a hard time with cupcakes, probably it is that I overcook them, but these were amazing. Did not change a thing! No need to. Added White Chocolate Cream Cheese frosting and even added Chocolate hearts and Love text for the top. Fun…..xo
I haven’t made this yet. But I’m going to tomorrow my question is with salt in the recipe do use salted or unsalted butter
Awesome Recipe to try for Valentine´s Day