Friday, February 5, 2010

Red Velvet Cupcakes

I've always wanted to try Red Velvet and Valentines is a perfect time for Red. It was far easier than I thought and this recipe courtesy of Paula Deen, came out moist and fluffy. Now, I will be the first to admit that I've always had issues with cupcakes for some reason. Muffins, no problem. Cupcakes? They are the Murphy's Law of my kitchen. They never come out perfect and are a pain in my rear to make pretty. (and NO, you do not get to see the hole batch because it looked like a bloody warzone of cake carnage on my counter.)

I will caution you to be careful about what food coloring you use. There is some disturbing information out on the web about Red Dye 40 and how people can react to it etc. There are organic substitutes that will give you the rich red color such as beet powder. I see no reason that you can't change the color or leave it out completely (subsitute water).

Red Velvet Cupcakes
2 large eggs
1 cup buttermilk
1 1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. I used the paddle attachment and my KA Mixer on low. Add the sifted dry ingredients to the wet and mix until smooth.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Remove from oven and cool completely on wire rack before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a KA Mixer (or with an electric mixer), beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I put the cream cheese in a sandwich bag and cut the corner off so I could "pipe" it onto the cupcakes.

1 comment:

Alyssa said...

OMG! That looks incredible! I can't wait to try my Saints and Colts version this weekend! :)