This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.

Recipe

Red Velvet Cupcakes for Two

by DessertForTwo on April 19, 2010 in Cupcakes, Desserts

4.80 Mitt(s) 5 Rating(s)

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Recipe Description

This cupcake recipe makes just 4 cupcakes. A perfect dessert for two! Or, a way to get your red velvet fix without being tempted to eat the whole dozen.

Preparation Instructions

In a cupcake tin, place 4 cupcake liners on the outside edge (they rise higher on the edges).

In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool. Dust with cocoa powder before serving, if desired.

Ingredients

FOR THE CUPCAKES:
⅓ cups Plus 1 Tablespoon Flour
⅛ teaspoons Baking Soda
⅛ teaspoons Salt
2 teaspoons Unsweetened Cocoa Powder
¼ cups Canola Oil
¼ cups Sugar
2 Tablespoons Buttermilk
1 whole Egg White
1 teaspoon Red Food Coloring
⅛ teaspoons White Vinegar
¼ teaspoons Vanilla Extract
_____
FOR THE FROSTING:
3 ounces, weight Cream Cheese, Softened
2 Tablespoons Butter, Softened
6 Tablespoons Powdered Sugar
1 teaspoon Milk
¼ teaspoons Vanilla Extract

5 Reviews | Be the first to review!

Reviews

Recipe For Delicious on 8.15.2010

These were easy and tasty and made me quite popular with the neighbours. I tripled the recipe and used Greek yogurt because I didn’t have buttermilk. I also used peaunut oil because I ran out of canola. I would make these again.

catie27 on 8.28.2010

Finally got around to making these, but had to double (unexpected company). Everything turned out LOVELY – beautifully rounded cupcakes and soft delicious frosting. Thank you!

veshke on 12.14.2010

Made these exactly as instructed (had to use fake buttermilk (milk and vinegar) as I didn’t have any on hand) and they were excellent.

I did mini cupcakes instead of full sized and they baked in about 10-11 minutes. The recipe makes 16 minis so you can eat FOUR of them and feel like you indulged when you really weren’t that bad!

ewolf on 8.21.2011

Delicious! This recipe is absolutely perfect!

sarablaire on 2.14.2012

Delicious cupcakes! Made these for my husband for Valentine’s Day. Red Velvet cake is his favorite! He absolutely loved them! Thank you for sharing such a great recipe.

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