Monday, December 12, 2011

Recipe: Red Velvet Cake


Yeah, it was even better than it looked.  Now to give away the majority of this 13 x 9 so I don't eat the ENTIRE thing. 

Sunday afternoon my husband and I hosted a Christmas dinner for his coordinators from work to show his appreciation for them.  I made Stuffed Shells with Italian Sausage, Garlic Rolls, a salad, and of course this beauty for dessert.  How festive is it?

This is actually a cupcake recipe, but due to my lack of both planning and time, I threw it into a 13 x 9 and it came out fabulously.  My mom is famous for making these, starting out with my bridal shower September of 2008:


Another pic from my shower, my beautiful sister Re:

Since then, they've been requested for all parties and get togethers, including my brother and sister-in-law's wedding last summer:


Without further adieu, the recipe!

Red Velvet Cupcakes
Source: 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. (Or spray a 13 x 9 dish with cooking spray)

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 (30-35 for the 13 x 9), 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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Notes:
-If you're making the 13 x 9, cut the icing in half! This makes a TON of icing, but considering it's a Paula Deen recipe, I'm sure it's meant to pile the icing a few inches high on the cupcakes.
-I didn't have buttermilk, so I squeezed a tablespoon of fresh lemon juice into a 1c Pyrex, and mixed in a cup of milk.  Let sit for 3-5 minutes.
-The red food coloring I use is from The Cheese Shop (for you locals), but the brand is Butler's, and this stuff is powerful.  As evident by the pictures! (My mom uses the same.) If you're using traditional brands, like McCormick's, just keep gradually adding the food coloring until you get the coloring you want.  It will be more than 2T, when I made it with McCormick, 2T yielded me pink velvet cupcakes!
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Seriously, make them this holiday season, either the cupcakes or the cake version.  The cake is moist and the icing is so buttery and delicious!

1 comment:

  1. Oh, I’ve looking all over for a recipe for Red Velvet cupcakes! I can’t wait to get baking! =)
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