email printRed Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

We had people over this Sunday for the Super Bowl and even more important to celebrate husband’s birthday.  I would say his birthday panned out to be purty darn good.  His smoked brisket that he worked on for 2 days came out impeccable and his NY Giants won the Super Bowl.  As a man you can’t really ask for more out of your birthday then a huge slab of cow along with your favorite team winning the Super Bowl….

I will say I did way too much this weekend.  Note to self, while you are knocked up it isn’t a good idea to be on your feet for 2 days straight cleaning, prepping and cooking.  Today I feel like I’ve been hit by a semi.  I am moving around like a sad, decrepit old woman.  So while most everyone else is enjoying a good clean hangover from yesterday, I apparently get to be a slave to my own body.  I’ve been down for the count all day!

In any event, when we decided to have people over for Paul’s birthday I did as any pregnant wife would do….I thought about what dessert I would like to enjoy:-)  Now, I’m not huge on cake (neither is husband) but mommy likie some cupcakes.  One of my most fave is the red velvet.  See, with me what it boils down to is the cream cheese frosting.  Slap a little cream cheese frosting on anything and I’m game.  I found this Red Velvet Cupcake Food Network.  It’s one of Paula Dean’s recipes.  I figured a woman who cooks with massive amounts of butter and sugar must have these bad boys down.  I think most would agree that half the fun of baking is getting to lick up the extra batter.  I will just forewarn you if you make these – don’t eat the batter.  You will be hugely disappointed and you will then be fearful that your cupcakes are doomed for failure.  No worries, they come out great, the batter is just no bueno. (Yes, I am pregnant and licked cupcake batter with raw eggs and all.  Oh the horror, oh the shame, I’m an awful, awful woman.  Look, don’t judge me I’m hormonal and a huge bowl of cupcake batter was staring at me, begging me to lick it.)

  • 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

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

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, 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.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Happy Birthday to the most wonderful man in the world.  I am so grateful to have my best friend by my side, every day of my life.  I love you with all of my heart.  Always.

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