Valentine’s Day is here again! This is the holiday you either love or hate. Whether you have a special someone as your valentine, or you’re planning a single ladies (or guys) night, everyone loves some red velvet cupcakes! I’ve made this ruby dessert many times via Better Crocker, but this year I decided to try to bake them from scratch. Most of the ingredients are everyday household items, so there is no excuse not to try this easy, delicious recipe that will have your valentine seeing red (which in this case, is a good thing!)
The recipe I followed–which includes the cupcake batter and cream cheese frosting–is adapted from the lovely Paula Deen, via the Food Network website. Click here for the original recipe.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder (If you’re a real chocolate lover, feel free to add a few more teaspoons.)
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (One small bottle of food coloring roughly equals one tablespoon.)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Recipe Tip: If you don’t have/can’t find/don’t want to buy buttermilk, you can use this instead: add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Stir, let sit for 5 minutes.
Preheat the oven to 350 degrees F. Line 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 (an ice-cream scooper works great!) Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick to make sure they are fully baked. Remove from oven and cool completely before frosting.
(A little pinker than I anticipated–I ran out of food-coloring–but a little pre-taste determined they were still delicious.)
Cream Cheese Frosting
Recipe Tip:Paula Deen is known for her large portions. The following a half-serving of the original. If you decide to make the original full batch and end up with a lot of leftovers, no worries: the frosting can be frozen, and then thawed for later use!
1/2 pound cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
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. Frost to your hearts desire. Serve to your special someone.
(The finished product. Do they make you want to fall in love?)
Happy Valentine’s Day, everyone! If you guys use the recipe, let me know how it turns out. Also, please leave comments on any tips you may have for me, or if there are any recipes you would like to see on the blog. Have fun baking! And remember–it’s a cake walk.