We’re back and more motivated than ever to cook up a storm! Now with the wedding behind us, we can really focus on trying new dishes in the kitchen – and yes, that includes baking! We thought it would be fitting to do something extra sweet for our readers, so we made Red Velvet Cupcakes… with Cream Cheese Frosting (not to mention a cute raspberry on top). It was a fun way to spend our Sunday afternoon, and more importantly, we got to share these cupcakes with our family and friends. Since we’re both not a big fan of sweets, we didn’t mind just having a few for ourselves. Believe me, that’s enough calories we need for the week!
This recipe was courtesy of Paula Deen from The Food Network.
To create the batter, these are the following ingredients you will need: 2.5 cups of all-purpose flour, 1.5 cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1.5 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 1 or 2 tbsp of food coloring, 1 tsp white distilled vinegar, and 1 tsp vanilla extract. It also helps to have a Kitchenaid Mixer!
The most tedious part of this recipe is sifting together the flour, sugar, baking soda, salt, and cocoa powder. Sifting helps break up any clumps and adds air to the flour, hence having lighter and fluffier cupcakes. These are the dry ingredients that will get mixed together with the wet ingredients.
In the mixer, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients and mix until smooth and thoroughly combined.
We used silicone baking cups, and coincidentally they are as red as the batter! Silicone baking cups are great, because you can use them over and over, and the cupcakes pop out easily. Make sure you fill each cup about 2/3 way as it will rise in the oven. Bake for about 20 minutes at 350 degrees. When done, test with a toothpick for doneness.
Meanwhile, it's time to make the ever-so-fattening cream cheese frosting. For this, you will need 1 pound of cream cheese (softened), 2 sticks butter (softened), 1 tsp vanilla extract, and 4 cups sifted confectioners' sugar. In the mixer, beat the cream cheese, butter and vanilla until smooth. Add the sugar on low speed and beat until incorporated.
When the cupcakes are done, take them out and let them cool completely before frosting. Pop them out of the silicone holders and use a butter knife to spread the cream cheese frosting.
The raspberry on top helps ease the sweetness of the cupcake - the little tangy flavor balances out the delightful dessert. I think it turned out good - only because my dad ate 2 of them in a row.