Dessert,  Food

Red Velvetine Cupcakes

February 14, 2011 /

Happy Valentine’s Day!! I hope you are all having a wonderful day so far and that your honey is treating you well! 🙂 I am currently on Day 1 of my Detox and it is going well so far. I am really excited and really focused so we shall see how it goes.

I wanted to make some yummy treats before I went on this detox because I knew that I wouldn’t be able to enjoy candy on Valentine’s day. So I made Red Velvet Cupcakes with buttercream frosting. HOLY MOLY! What a way to kick off my detox. They were absolutely delicious! I was kind of scared that they wouldn’t turn out that good because I was making EVERYTHING from scratch, but they are probably the best cupcakes I have ever made.

Ingredients for Red Velvet Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces water
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking powder

Preheat your oven to 350º.  Grease your cupcake liners with cooking spray.

Cream your butter and sugar until light and fluffy.

Add eggs and blend well.

In a small bowl off to the side add cocoa and food coloring together and make a paste. I know it seems like a lot of red food coloring that you are adding in. I had to buy the separately sold food coloring for this because the containers that come assorted were not large enough. Don’t be afraid!! I used both of them and this is how the batter looked. Add this to the butter mixture to get your gorgeous red color.

Shift your flour and salt together and add your red butter mixture. I found that if you add about a half cup at a time it works really well to get all the flour mixed up really nicely.

One at a time, add the buttermilk, vanilla, and water.

In a small bowl combine the vinegar and the baking soda. Make sure you do this off to the side because it will fizz. Fold this into the batter. DO NOT MIX WITH MIXER. Make sure you incorporate it throughout the mixture but do not beat it.

Pour the batter into the cupcake cups. Place into the oven and let bake for 15 to 20 minutes. Take them out of the oven when they spring back to the touch.

When you remove them from the oven, keep them in the pan for about 10 minutes. Then place on a cooking rack after the 10 minute period.

How pretty are those babies??

I have to say I was a little skeptical when I was making this, but once you add in all the ingredients you would not believe how absolutely light and fluffy this cake batter is. It was amazing! I have never deal with a cupcake batter that was so gorgeous.

Now for the icing!

I let my cupcakes cool a good 45 minutes before I even started my icing. I wanted to make sure that they were completely cooled before I even attempted anything. The first time I made cupcakes I made mistake of trying to ice them about 10 minutes out of the oven…what a gooey gross mess! haha

Ingredients for Buttercream Icing:

  • 1 cup butter (I KNOW!), room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk

In a large bowl, cream butter and vanilla. Blend in sugar one cup at a time. Beating very well after each addition. You want to make sure that all the sugar gets incorporated to the mixture. Beat in the milk and continue to beat until light and fluffy!

I added in some red food color to make the icing pink for good measure! 😉

I also decided that I wanted to fill the middle with the icing too. All I did was take a regular pastry bag and tip, nothing special you can use whatever tip you want. I just placed it in the middle of the cupcake and gave it one good push and I had a filled cupcake!

Now I am not picky when it comes to how my cupcakes look. I know a lot of you out there can decorate a cupcake fabulously but I am not one of those people. I just spread on the icing and hope for the best! haha

I used a buttercream and also a chocolate frosting, but I didn’t want to bore you with 3 recipes in one post! So I decided to share the buttercream because I thought it came out better.

These cupcakes were light and fluffy but also held their shape SO well! They weren’t too sweet like a lot of cupcakes can be, I was really happy with the results! Anyways, like I was saying. Day 1 of the detox is going well. Really focused and determined to do well on it!

Happy Valentine’s Day!! 🙂

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