My Valentine's Day dessert this year, Red Velvet Cupcakes. These were a first for me, so I turned to my idol, Martha Stewart. I found this recipe for red velvet cupcakes and used it as the main base for mine. I did differ from her recipe but only very slightly. The frosting is a pretty simple cream cheese frosting that was paired with the cupcake recipe so I opted to try it. As opposed to the cakes, I followed the frosting recipe to a "T" and was very happy with the results and consistency. They only take about 20 minutes to bake, and 15 minutes to whip up. The frosting is a quick 10 minutes, this dessert was easy and so yummy! To check out the recipe click here. Jim loved them, Happy Valentine's Day everyone, I hope you had an amazing day, I know I did!
Yields 22 cupcakes, (24 if you stretch it)
Add 1 1/2 cups of sugar to a mixing bowl.
Combine it with 1 1/2 cups of vegetable oil.
Beat with an electric mixer on high to combine.
Add in two large eggs and beat to combine.
The mixture will look all yellow-y like this.
I added in one teaspoon of vanilla extract.
And 1/2 a teaspoon of red food coloring.
I will stop here and explain myself, if you read Martha's recipe you will already notice my changes, she uses food coloring gel I used liquid, she wants you to stop and add each egg one by one and beat them in before adding the next, I added both at once, etcetera etcetera, you may notice a few more of these minor changes. I still got great results, I just like to streamline things a bit, no hard feelings Martha.
Beat the ingredients together on medium/high speed until combined.
Add in one teaspoon of salt.
Two tablespoons of unsweetened cocoa powder, good ole' Hershey's is what I used.
You will need one cup of buttermilk and 2 1/2 cups of all purpose flour.
Add half of the flour.
And half of the buttermilk.
And beat on high until combined. Your batter will begin to look brownish instead of reddish.
Add in the other half of the flour.
The rest of the buttermilk, and I added in about 4-6 more drops of red food coloring to balance out the cocoa powder brown. Beat to combine batter well, using a rubber spatula make sure to scrape the sides of the bowl.
The result should be this beautifully blush batter!
In a small dish add 1 1/2 teaspoons of baking soda to 2 teaspoons of white vinegar.
Add it to the batter and combine again to incorporate.
Preheat the oven to 350 degrees and line a cup cake tin with paper cups.
Ladle the batter into the cups filling about 3/4 of the way full.
Bake for about 20 minutes until a toothpick inserted comes out clean.
The cupcakes look so beautiful and plump with perfect crowns.
Let the cupcakes cool completely about 45 minutes to an hour.
Once the cupcakes have cooled you can begin to make the frosting. First add 2 sticks of unsalted butter to a mixing bowl.
Add in 12 ounces of cream cheese.
Beat with a mixer on medium/high until fluffy and smooth.
Add in 2 cups of confectioner's sugar and beat to combine.
Add in another 2 cups of confectioner's sugar and combine well.
Finally, add in 3/4 teaspoon of vanilla extract.
Beat on high about 4-5 minutes until completely smooth and whipped.
Using a rubber spatula, spoon the frosting into a pastry bag filling it about 3/4 of the way.
Pick a pastry bag tip of choice for your decorating, I used a wide star tip, I believe its tip #6.
Start by making an outer ring and working your way to the middle, forming a swirl.
It takes about 2.3 circles to fill.
Please note, refrigerate the cupcakes (or at least the leftovers) since the frosting is cream based. Enjoy!