February 14, 2011

Authentic red velvet cupcakes?

One of my husband's favorite flavor of cakes is red velvet so I've been trying to find a good recipe that is easy as well as delicious because, well, I love him!  I really haven't tried too hard to find a recipe being that we are making a concerted effort to eat healthier so making cakes and cupcakes are not first priority in my home.  In fact, birthdays and other family celebrations are really the only reason to make sweet treats (mostly because we can share them with others and not gorge ourselves on eating all 24 cupcakes).  Luckily my husband's aunt has a birthday in February so this weekend we celebrated her birthday with red velvet cupcakes courtesy of Paula Deen and foodnetwork.com!

These cupcakes were pretty good and very easy to make.  Personally, I thought they were a little bit dry but everyone else said they were moist and very tasty.  I would really like to try a few more recipes to see if I can perfect this delicacy but my husband tells me we need to abstain from cupcakes for a little while. If you try to make these, please let me know what you think of them!

by Paula Deen

Ingredients

  • 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

Directions

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.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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