Red Velvet Cupcakes

by Tanya on February 4, 2011

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Now you might have thought it would be difficult to come up with recipes in honor of Mo this week, but it was actually quite easy since Mo, like his namesake, was a foodie. Mo loved food. He liked kibble, canned cat food, treats and human food. Boy, did he love human food.

Emeril does not. He will occasionally sniff what I’m eating, but that’s as far as it goes. Mo sniffed and nibbled when you weren’t looking. And sometimes when you were looking too.

I made red velvet cupcakes for one of my good friends who had come over to meet Mo. Now Mo was being surprisingly shy while Emeril was lapping up the attention, which was a bit unusual. My guess is Emeril was showing off a bit.

Our attention was on Emeril and our own conversation, leaving Mo free to get into mischief. Eventually Wendy noticed Mo was on the counter, licking frosting off the cupcakes to my embarrassment. Mo was a friendly cat, but he lacked in manners at times.

In his honor (and hopes that he has all the frosting he wants in kitty heaven) I made red velvet cupcakes. Now this is a different recipe from the one Mo enjoyed as I found the other version to only be okay. Mo deserves something spectacular and these are. They are incredibly moist and flavorful with the perfect amount of bite from the cream cheese frosting.

RED VELVET CUPCAKES

Recipe from Pink Parsley

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INGREDIENTS:

  • 1 oz. red food coloring
  • 3 1/2 Tablespoons unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 Tablespoon distilled white vinegar

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Line 2 cupcake pans with liners.
  2. Combine the cocoa powder and food coloring until it forms a thick paste. Set aside.
  3. Cream butter and sugar at medium-high speed until light and fluffy, about 2 minutes.
  4. Mix in eggs, one at time.
  5. Add cocoa paste and mix for about 4 minutes.
  6. In a separate bowl, sift together the cake flour, all-purpose flour, salt, and baking soda.
  7. Stir the vanilla into the buttermilk (this can be done in a measuring cup).
  8. Add the flour and buttermilk in increments; start and end with the dry ingredients. Beat until just combined.
  9. Add the vinegar and sour cream and beat until just combined.
  10. Divide batter evenly among the muffin tins, filling each one about 3/4 full.
  11. Bake 17-22 minutes, only until the cupcakes feel firm to the touch and a toothpick inserted into the center comes out clean.
  12. Remove from oven and allow to cool in pans for 5 minutes. Remove the cupcakes from pan and allow to cool completely before frosting.

CREAM CHEESE FROSTING

Recipe from These Peas Are Hollow

INGREDIENTS:

  • 16 oz. cream cheese, softened
  • 6 Tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar

INSTRUCTIONS:

  1. Mix together cream cheese and butter until smooth.
  2. Add in vanilla extract.
  3. Gradually add in powdered sugar until light and fluffy.

Enjoy!

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