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.

For more food and pottery ideas, follow me on Pinterest.

  

4 comments:

  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!

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    Replies
    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?

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    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:
      http://allrecipes.com/recipe/cream-cheese-frosting-ii-2/
      It was decadent!

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    3. That does sound good! Thanks for sharing!

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