Red Velvet Spiced Ketchup Mini Cupcakes

15 minutes Prep Time
8 minutes Cook Time
78 Servings

A surprisingly delicious twist on classic spice cake—made with Red Gold Ketchup for rich flavor and incredible moisture in every bite.

 

Ingredients

  • 2          cups All Purpose Flour  
  • 2          teaspoon baking powder
  • 1          teaspoon baking soda
  • 1 ½       teaspoon ground cinnamon
  • ½         teaspoon nutmeg
  • ½         teaspoon ground ginger
  • 1/2        cup Red Gold Ketchup
  • ½         cup water
  • 1          tablespoon red gel food color
  • ¾         cup oil
  • 1 ½       cup dark brown sugar
  • 3          eggs

Instructions

Step one

Preheat oven to 350o F. 

Step two

Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a bowl, whisk to combine.

Step three

Mix Red Gold Ketchup, water, and food color together in a small bowl.

Step four

In a medium bowl combine eggs and oil and blend on high to a thick fluffy consistency. Blend in the dark brown sugar.

Step five

On low speed, add the flour in 2 batches alternating with the liquids. Scrape down sides of bowl.

Increase speed and mix on medium high for 1 minute.

Step six

Portion (approx. 1 TBSP) into prepared mini muffin tins and bake for about 8 minutes (until springs back in the center).

Step seven

Cool slightly and remove from pan onto cooling rack to cool completely. Frost with cream cheese icing.

Step eight

Remove cupcakes from baking tin onto wire rack. Allow to cool completely before frosting.

Step nine

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