Maple Frosted Red Velvet Cupcakes
Ingredients
For the Cupcakes
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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2 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk
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6 tablespoon vegetable oil
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1 tablespoon white vinegar
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2 teaspoon vanilla extract
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1 tablespoon red food coloring
For the Maple Butter Frosting
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½ stick butter, softened
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3 cups confectioners’ sugar
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4–6 tablespoons Fuller’s Sugarhouse Pure Maple Syrup
Preparation
- Preheat oven to 350 degrees and line cupcake pan with liners.
- Whisk the flour, sugar, baking soda, cocoa and salt in a large bowl and set aside.
- Whisk the buttermilk, oil, vinegar and vanilla in a large bowl, then slowly whisk in the dry ingredients mixture. Stir until combined, then add in the food coloring.
- Fill the cupcake liners 2/3 full and bake for 15 minutes. Let cool completely before frosting. While the cupcakes are cooling, begin making the Maple Butter Frosting.
- To make the frosting, cream together the butter and sugar using an electric mixer. Once combined, gradually add Fuller’s Sugarhouse Pure Maple Syrup. Frosting should be light and spreadable.
- After the cupcakes are completely cooled, decorate as desired.
