Thursday, March 1, 2012
Red Velvet Cupcakes
It's hard to believe, but I have never had Red Velvet until I made these. My supervisor at work yesterday told me that I should make Red Velvet Cupcakes because "everyone likes Red Velvet". I didn't follow this recipe exactly after reading the reviews, so I have written my revisions next to the original recipe. And of course, this is Paula Deen's recipe. www.foodnetwork.com
The icing is TO DIE FOR! But...then again...I do LOVE icing. And as usual, I was eating it with a spoon...don't judge.
This cake was not as red as it will be if you follow the original recipe because I added a lot more cocoa powder then the original recipe called for. If you try them, let me know what you think!
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder (I used about 6 or 7 tsps....yea a lot more than it called for)
1 1/2 cups vegetable oil (I used a little less than 1 cup)
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (I used 3 tsps of vanilla)
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
1. Preheat the oven to 350 degrees.
2. Line cupcake tin.
3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In a large mixing bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
6. Divide the batter evenly among the cupcake tins about 2/3 filled.
7. Bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick.
8. Remove from oven and cool completely before frosting.
Cream Cheese Icing
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated.
Increase the speed to high and mix until very light and fluffy.