join me in the kitchen

Red Velvet Cupcakes

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 HAPPY VALENTINE’S DAY!

I have only made a red velvet cake once before.  It was Paula Deen’s red velvet cake recipe (it was before my blogging days) and though it looked impressive and the frosting was delicious, the cake was just…red.  I don’t remember much flavor. 

 

These cupcakes, on the other hand are delicious!  There is a fabulous depth of flavor (and almost richness) that I think can be attributed to the cinnamon combined with the cocoa powder.  And they are so moist!  I had one of these warm out of the oven and I was blown away.  I can honestly say I was more than pleasantly surprised! 

 

I suggest that you find some time between all of the hugs and smooches you’ll be doling out today to give these a whirl!!! 

 

   Red Velvet Cupcakes:

 

  •  2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons cinnamon
  • 1  1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup ( 1.5 sticks) butter, at room temperature
  • 1  1/2 cups sugar
  • 2 eggs, room temperature and lightly beaten
  • 2 teaspoons vanilla extract
  • 2 bottles (1 ounce each) red food liquid coloring
  • 1 cup buttermilk (if you don’t have buttermilk add a tablespoon or two of vinegar to 1 cup of regular milk)

  Insert cupcake liners into a cupcake tin.  (Recipe makes ~12 cupcakes.)

 Preheat oven to 350 F.

 In a medium bowl sift flour, cocoa powder, cinnamon, baking powder, baking soda and salt.  Stir to combine.  Set aside.

 In a large bowl, use a hand mixer to beat butter a medium speed until creamy, about one minute.  With mixer still running, slowly add sugar.  Occasionally stop mixer to scrape sides of bowl with a rubber spatula.  Beat until mixture is light and fluffy, about 5 minutes.  Slowly drizzle in eggs and beat well.  Add vanilla and food coloring.

 Using mixer on low speed incorporate one third of the dry ingredients into the butter/egg mixture.  Alternate with half the buttermilk.  Continue to alternate dry with wet, ending with dry, until all ingredients are incorporated.

 Using an ice cream scoop, carefully fill each cupcake liner, about 3/4 full.  Place cupcake pan on a baking sheet and place in oven.  Bake about 30-35 minutes, or until a wooden skewer comes out clean.

 Remove from oven and cool in pans for 10 minutes. Remove cupcakes from pans and cool completely before frosting.

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Adapted from “James McNair’s Cakes” by James McNair posted on the Washington Post.

 

 



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