Tuesday, February 7, 2012

red velvet cupcakes and mixing bowls

Red Velvet Cupcakes 
(and a bowl for mixing)
I scroll through pictures on foodgawker and epicurious on my iphone when I'm looking for ideas for planning meals.  With Valentine's Day just a few short days away, I've been searching "red velvet cupcake" recipes. My research yielded a lot of recipes that called for buttermilk, but I like to use ingredients that I might have on hand. Let me know if you don't think this one is the best:  

McCormick's recipe makes 30 yummy red velvet cupcakes.  
(Sour cream is their secret ingredient.)
2 1/2 cups flour
1/2 cup unsweetened cocoa powder (I like Droste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
You'll need another bowl for mixing the frosting

Vanilla Cream Cheese Frosting:  
Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Because I can only dream ... about actually reaching the front of the line at Magnolia's Bakery for one of their red velvet cupcakes, I'll have one of my own instead.

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  1. I wish you posted this last week! This looks even richer than the one I made. My nephew asked for red velvet cake with cream cheese icing for his birthday. After looking over several recipes I settled on Hershey's recipe and it was a hit. Unfortunately, I now have half a quart of buttermilk sitting in my fridge and pancake day isn't until Saturday. I'm gonna mark this one down for next time!

    1. I have used dry buttermilk that comes in packets or a cardboard container. I have found success by mixing the dry buttermilk in with the dry ingredients and then adding the water to reconstitute to the wet. The sour cream is such a better bet! Will you share your Hershey recipe?

    2. I got this recipe from "Hershey's Chocolate & Cocoa Cookbook" 1982. I increased the red to 1 oz bottle and decreased the cocoa to 2 Tbs.

      1/2 cup butter, softened
      1 1/2 cups sugar
      1 tsp vanilla
      2 eggs
      1 Tbs red food color
      2 cups all-purpose flour
      1/4 cup cocoa
      1 tsp salt
      1 cup buttermilk
      1 1/2 tsp baking soda
      1 Tbs vinegar

      Cream butter, sugar and vanilla in large bowl. Add eggs and food color; blend thoroughly. In separate bowl combine flour, cocoa and salt; add alternately with buttermilk to creamed mixture. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour into 2 greased and floured 9-inch round cake pans. Bake at 350 for 30 to 35 mins. Cool 10 mins; remove from pans and cool completely on wire rack.

      This is the cream cheese frosting recipe I used:
      It was decadent!

    3. That does sound good! Thanks for sharing!


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