Monday, February 21, 2011

Red Velvet Cupcakes

Ok so I need to work on my timing a little bit (should have posted these before V-Day), but I made some super cute cupcakes for Valentine’s Day. This recipe I found on and it is the best red velvet cake I’ve ever tried. It is super moist and yummy. The flowers are marshmallow fondant, which I made from scratch as well. Think I’m going to start a little cake decorating again; playing with the fondant brought back fond memories. If you guys like red velvet cake you gotta try out this recipe.

This was a real comment I got from one of my guinea pigs.

“OMG! That is the best red velvet cake I have EVER tasted. I'm so serious.  It's so good that I can't even tell my wife about it, because she thinks her mom makes the best red velvet cake. In fact, it's a tradition in her family for her mom to make it. You think I'm kidding? I'm not. lol. It would hurt her feelings if I went on and on about it.”

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. 

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost away.

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