Monday, August 13, 2007

Sinful Red Velvet Cupcakes

Oh man. I have made my share of red velvet cakes, but let me tell you that NONE have compared to how delicious these cupcakes came out. They were super moist, delicious and had the PERFECT red velvet taste. The only problem with them is stopping myself from eating all of them!! The cream cheese frosting is the best recipe I have found.


I used Paula Deen's red velvet cupcakes recipes, but I made a LOT of alterations and tweaks. Luckily, one of my friends had made this recipe a few days ago and she had made it exactly as the recipe instructed, so I could tell right away where the flaws were. It didn't have enough cocoa flavor, the cupcakes were more pink than red, and they were just a bit dry. So here is the recipe as Paula Deen wrote it, along with my alterations...


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 (I quadrupled this.. I used 3-4 teaspoons)
1 1/2 cups vegetable oil (I used half melted butter, half vegetable oil)
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (I doubled this)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (I doubled this)


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.
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.


I hope you guys make this recipe because it was AWESOME!!! I just used red sprinkles because I didn't have pecans, but these cupcakes don't need anything fancy - they are all flavor baby!!


<3<3<3


Eli

6 comments:

alengirl said...

Red Velvet is one of my faves! I haven't made it in a while and I'm seriously overdue! Maybe I'll make it for my niece's birthday next month! It's funny how recipes differ, I think the one I used last time used the whole 2oz bottle of red food coloring! Yikes! Red tongue anyone? lol! But the best part of eating red velvet cake is eating it with cream cheese frosting! That's my favorite frosting! Tre Magnific!

Alessandra said...

Eli, you know how much I love your Red Velvet cakes!! They are the devil, I can eat it all.

I have to really control myself and just make these every once in a while or I'll balloon.

Hopefully mine come out just as delicious.

Stephanie said...

Those look divine!! I am definitely going to make these soon!

Adri said...

Mmmmm... I still remember the one from our GTG. So, delicious. I can't wait to bake some for my family!

Mrs.Shazadeh said...

Those look soooo delish!!! Wow, Mrs, you've been busy lately! LOL! I look forward to making these in the near future =) Thanks for sharing!

Ness Liew said...

Hello! Having spent 2 hours searching for a red velvet cupcake recipe I thought I'd try this one out- the cake itself is lovely and light- truly fluffy! However O_O the cake wasn't at all red! It was more of an....off brown colour... :( I doubled the amount of red food colouring but in my second batch, had to tip the entire contents of my food colouring bottle (it's only little) and they still came out...um...brownish- any tips? Thanks!

Ness