Saturday, March 20, 2010

Red Velvet Love

Red velvet is easily one of my favorite cake flavors and colors.  They are perfect for Valentine's Day, but also for year round enjoyment.  There are varying levels of red velvetness, believe it or not.  I have made some versions that require more cocoa powder than others, giving it a more red-brown color as opposed to stark red.  The cupcakes I made this week used significantly less cocoa powder and came out bright red, super fluffy and moist, and oh so delicious!  I'm not sure whose recipe this is originally, as I've found several versions that are practically the same with the exception of a couple small differences.  The recipe I followed came from Cake Man Raven in Brooklyn, NY, although Paula Deen's recipe is essentially the same except that she uses all-purpose flour instead of cake flour.  Everything else is on par, though.  In making these cupcakes I actually ran out of cake flour after about 2 cups, and finished up with some all-purpose, so I guess I made a hybrid of both recipes, haha.  I did cut down and revise the frosting recipe though, as I find that most cake recipes call for WAY too much frosting and I never ever use it all.  I halved Cake Man Raven's recipe for the frosting, but cut down further on the butter as well and the frosting was delicious.  Here's the recipe I used...

Red Velvet Cupcakes
Makes 24 Cupcakes
Adapted from Cake Man Raven/Paula Deen

Dry Ingredients:
2 1/2 cups cake or all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder

Wet Ingredients:
1 cup buttermilk
2 eggs
1 tsp white distilled vinegar
1 1/2 cups vegetable oil
1 oz red food coloring
1 tsp vanilla extract

8 oz cream cheese, softened (Neufchatel is fine)
4 oz (1 stick) unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Preheat the oven to 350 degrees F.  Sift together the dry ingredients and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, add all the wet ingredients and combine on medium speed.  Slowly add the dry ingredients until completely incorporated.  Line 24 muffin cups with paper liners and divide batter between the cups.  Bake for about 22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Let cool at room temperature before frosting.

To make the frosting, combine softened cream cheese and softened unsalted butter in the bowl of an electric mixer fitted with the paddle attachment.  Whip until soft and fluffy.  Gradually add the powdered sugar, followed by the vanilla extract.  Now you can frost your cupcakes!

Unbaked Red Velvet Cupcakes

Baked Red Velvet Cupcakes


Frances said...

I love Paula Deen's recipe! That's my go to red velvet cake recipe as well. The pictures look beautiful and I know the cupcakes were delicious!

Victoria K. said...

Thanks! They were really great! I thought it was funny that I found so many recipes that were EXACTLY the same but with one difference like type of flour :) It's like, which came first, the chicken or the egg? I dunno, but I'm sticking with this recipe!

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