Dessert for 24

Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 1/4 cups flour; 1/4 cup cornstarch; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup butter; 2 cups white sugar; 4 eggs; 1 cup sour cream; 2 tsp vanilla extract; 1/2 cup milk; 1 bottles red food coloring

$1.43for 430 minServes 24

Red velvet cupcakes bake with cocoa, sour cream, milk, and food coloring for a soft, brightly colored dessert.

Photo: thekitchenmagpie.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter$0.40/oz typical	8 oz	$3.20Typical price
	Eggs$0.30 each typical	4	$1.20Typical price
	Sour cream or plain yogurt$0.14/oz typical	8.5 oz	$1.19Typical price
	Milk$0.04/oz typical	4.25 oz	$0.17Typical price
Total for the servings shown		$8.58

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaSugar and brown sugar

Not included in the cost.

Swaps

Swap Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices
Swap Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices

30 minstart to table
Easydifficulty
24servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Desserts

Typical price

$0.36 per serving$1.43 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/4 cups flour
1/4 cup cornstarch
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
2 cups white sugar
4 eggs
1 cup sour cream
2 tsp vanilla extract
1/2 cup milk
1 bottles red food coloring

Steps

Heat the oven to 350 F and line two 12-cup muffin pans.
Whisk flour, cornstarch, cocoa, baking soda, and salt in a bowl.
Beat butter and sugar until smooth, then beat in eggs, sour cream, vanilla, milk, and red food coloring.
Stir the dry mixture into the wet mixture until just combined, then divide it among the cups.
Bake for 18 to 20 minutes, until the cupcakes are firm and a toothpick comes out clean.
Cool the cupcakes in the pans for 5 minutes, then move them to a rack.

Main ingredient on sale this week? See what to make with eggs on sale.