Sunday, July 22, 2007

red velvet

I have always wanted to make red velvet cupcakes. I'm going out of town on Monday --tomorrow!-- to a horse show, and decided that the show was a good enough venue for cupcakes. I don't have nearly enough events or occasions to bake for - I have to stretch it sometimes! I don't know how these cupcakes will do on the 4 hour drive to the location, but they're waiting in the freezer for now, and maybe I can fit them in a cooler tomorrow. Allow me to share the recipe, compliments of my favorite, Paula Deen.

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the 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

For the cupcakes:
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. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, 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.


Of course, I sampled one to make sure they were yummy enough to share, and yes, they are. I adore the cake, and although I am not a fan of cream cheese frosting, it was definitely good. To be honest, though, this is the first time that I've actually scraped some frosting off of my cupcake. I am a frosting freak, too. So eh, cream cheese is not my thing, but overall, I would call these cupcakes both beautiful and delicious.

In their carrier and ready to be transported!

4 comments:

How To Eat A Cupcake said...

hey! i just found your blog via the comment you left at mine. i love it!

my sweet tooth said...

oh, thank you! i'm so glad. i'm an avid follower of how to eat a cupcake. :)

Piera said...

Interesting to know.

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