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Surprise Red Cupcakes Recipe
Surprise Red Cupcakes Recipe photo by Taste of Home

Surprise Red Cupcakes Recipe

Publisher Photo
Catch your honey red-handed this Valentine's Day with a batch of these confections. Our family loves these filled cupcakes. They disappear in a day. —Betty B. Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups sugar, divided
  • 3 tablespoons plus 2 cups all-purpose flour, divided
  • 1/2 cup milk
  • 1/2 cup plus 1/3 cup shortening, divided
  • 2 eggs
  • 1 bottle (1 ounce) red food coloring
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup butter, softened
  • 3 tablespoons confectioners' sugar
  • FROSTING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup plus 1 to 3 teaspoons evaporated milk, divided
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 288 calories, 14 g fat (6 g saturated fat), 30 mg cholesterol, 114 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool.
  2. In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick insert near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling.
  5. For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes. Yield: 2 dozen.
Originally published as Surprise Red Cupcakes in Country Woman January/February 2007, p34

Nutritional Facts

1 serving (1 each) equals 288 calories, 14 g fat (6 g saturated fat), 30 mg cholesterol, 114 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Surprise Red Cupcakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 29, 2015

"This recipe is absolutely awful. Don't bother investing any time in buying the ingredients and then using them to complete this recipe unless you want to be thoroughly disappointed. Buy mix from the store. It is vastly better and would be considered gourmet compared to this awful garbage. Or just eat a handful of dirt with small rocks mixed in since it would be drastically more satisfying than trying to consume this pathetic excuse of a recipe that supposedly constitutes "cupcakes". If I could give a negative star rating there would not be enough stars to fill the rating. Since there is no zero star rating then I have to give it a one to be able to post my comment. Thanks for wasting my time surprise red cupcake recipe."

MY REVIEW
Reviewed Jun. 23, 2013

"These cupcakes were amazing, a huge hit at the party I made them for, people were saying best cupcakes they ever had!"

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