Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, June 3, 2011

Red Velvet Cupcakes with Cream Cheese Frosting

So, me and my husband eloped on a trip to NC back in 2005, only to come back to NY and be surprised with a wedding party at my old job. The cake was Red Velvet made by Magnolia Bakery in NYC. It was my first time ever trying it, and i fell in love with it. I can still find traces of red food coloring on a nice pair of Jimmy Choo heels that somehow ended up on top of the cake at the end of the party... but that's a whole other story...
Of course living in NY without much time to cook or bake, every time i wanted red velvet i would just wait in line patiently for a red velvet cupcake from Magnolia Bakery... and that was heaven...
Since moving to NC two years ago, red velvet is always on top of my list when baking.
After trying different recipes, i really liked Paula Deen's Red Velvet Cupcake recipe from the Food Network website.

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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