Peppermint red velvet cupcakes


  1. 1 cup flour
  2. 2 tablespoons cocoa powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup vegetable oil
  6. 1/2 cup cold milk
  7. 1 large egg
  8. 3/4 cup sugar
  9. 1 tablespoon white vinegar
  10. 1 tablespoon red food coloring
  11. 1 teaspoon vanilla extract
  12. 1 teaspoon peppermint extract
  13. Frosting
  14. 12 tablespoons butter
  15. 2 1/2 cups icing sugar
  16. 1/2 teaspoon vanilla extract
  17. 1/2 teaspoon peppermint extract
  18. 2 tablespoons milk
  19. Red sprinkles for topping


  1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour cocoa powder, baking soda and salt in a medium bowl. In a large bowl combine the vegetable oil, milk and the egg. Whisk in the sugar, vinegar, food coloring and both extracts. Whisk the dry ingredients into the wet.

  2. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.

  3. Meanwhile beat the butter and icing sugar with a mixer on low speed. Beat in both extracts until creamy. Add the milk and mix until fluffy.

  4. Spread or pipe the frosting on the cupcakes. Sprinkle with red sprinkles.

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