Red Velvet Cupcakes

  • Yield 16 servings
  • Prep 10 mins
  • Cook 35 mins

An unusual ingredient brings a healthy punch to this sweet-tooth favorite!



1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1/2 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
1 can of stewed tomatoes, drained and lightly mashed with a fork
Cupcake liners


  1. Preheat oven to 350F and line muffin pans with cupcake liners.
  2. Combine flour, sugar, baking soda, salt and cocoa powder and stir together. In a separate bowl combine oil, water, vanilla, vinegar and stewed tomatoes. Mix wet ingredients with electric mixer and then add the dry ingredients. Mix until blended.
  3. Pour batter into cupcake liners and bake for 20-25 minutes.
  4. Cool and then frost with your favorite icing.

Note: To make a layer cake, double the recipe and put in 2 round cake pans. Then increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

This recipe comes from photographer Robin Jolin. Check out her work here.



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