Valentines Red Velvet Cupcakes
-
My mom and I have a tradition, that every year, we will search for the best of one particular food. Previous years have been Gumbo, chicken wings, brownies, and cookies. This year we’re going on a quest for the best red velvet cake.
I remember the first time I gazed upon a slice of rich deep red velvet cake. It was a Saturday I believe. My mom and I were driving around town and something caught my mothers eye in the window of a mom ‘n pop coffee shop. So we parked and and went inside, and while my mother was talking to the manager of the coffee shop, I stared at the 3 tier red and white masterpiece on the counter top. I nudged my mom and asked her what was it, and she said to me ” Red velvet cake…Man I haven’t had that in years… wanna share a piece? Of course I nodded yes.
That slice of cake was so rich and moist, hinted with chocolate, and the cream cheese Icing was like nothing I’ve ever tasted. Instantly I was in love, and it’s been my fave ever since.
So far this year, we’ve come across 4 restaurants, that sell just spectacular red velvet cake, including where I first tried it. We haven’t found the best yet,(10 and 1/2 more months to go) but I have a feeling we’re getting close !
Ingredients:
To sweetened the cupcakes up a little bit, I added 1 Hershey’s kiss to the center of each cupcake. Try it- it’s like a sweet surprise in each cupcake!
2.5 cups of all purpose flour
1.5 cups of sugar
1 tsp of baking powder
1 tsp of salt
1.5 cups of sugar
1.5 tsp of cocoa powder
2 large eggs
1 cup of room buttermilk
1 tsp of vanilla extract
1 tsp of distilled white vinegar
1.5 cups of vegetable oil
2 tbsp of red food coloring
24 Hershey kisses
For the cream cheese icing
1 cup of softened butter
2 cups of softened cream cheese
4 cups of powdered sugar
1 tsp of vanilla extract
Directions:
Preheat oven to 350 F, and line 2 12 cup muffin pans with muffin papers.
In a large size bowl sift together all of the dry ingredient. In a separate bowl (medium), combine all wet ingredients. Add dry to wet in 3 parts, and mix until the mixture becomes smooth and well combined.
Using a medium sized ice cream scooper, evenly divide batter among cupcake pans. Pop ‘em in the oven and let them bake for 20 minutes, or until when you insert a toothpick into the center one it comes out clean. When they’re done, let them cool completely before frosting
While the cupcakes are baking, it’s the perfect time to prepare the icing.
In a large bowl, beat together cream cheese, butter, and vanilla extract. Add in powdered sugar, and blend the mixture until it becomes light and fluffy.
Ya’ll know how to frost cup cakes. Just be creative add a few different designs and techniques, or garnish them with a few decorative picks.
recipe courtesy of Paula Deen
About The Author
Leave a Reply
3 Responses and Counting...
How very festive of you! Thanks for the recipe, I printed it and put it in my recipe file under the holiday treat tab. Cheers~
Awww thanks a bunch! God bless!!!
[...] here I am trying to recreate that mouthwatering cake at home. I’ve made something similar for Valentines Day last year, with a Hershey’s kiss in the center of each cupcake..but I like this new variation much [...]