So I was just thinking it seems no one here has heard of a red velvet cake. Or I should say even if they have heard they haven't ever eaten one. You can't even find red velvet cake mixes in stores. So I thought maybe it is just a southern thing. I think almost anything requiring buttermilk must be southern. So as I was saying I thought I would do some research and see if I could come up with the best red velvet cake. Although it had to be cupcakes because my hubby doesn't eat sweets and it had to be something I could share easily.
Well a camp fundraiser was just the platform to share my concoctions. I actually took like 3 different recipes and adjusted them to make the cupcakes I did. And I have to say they turned out really well. I was crossing my fingers the entire time thinking I hope they taste good and aren't too dry or tasteless. Plus when you add a lot of food coloring to get that gorgeous red color sometimes it alters the flavor of the cake. I don't think it changed it enough to effect the flavor of the goodness. From feedback they turned out wonderfully and my cream cheese frosting got kudos all 'round. So I guess I will share the recipes with you as I believe in sharing knowledge and all. I think the raspberries on top sold them. So don't forget to dress your cupcakes they look much more enticing that way. Best fresh, but was still yummy after 2 days!
Red Velvet Cupcakes
2 1/2 C Flour
2 C Sugar
2 TBSP Cocoa (generous scoops)
1 tsp salt
1 tsp baking powder
1 cup oil (1 1/2 for a cake)
1 cup buttermilk
1 tsp vanilla
1 container of red food coloring (I used a small container, but you may need up to 1 oz. depending on how red you want it.)
1Tbsp vinegar + 1 tsp baking soda
1. Preheat oven to 350.
2. Beat oil with sugar, then add eggs and vanilla.
3. Mix dry ingredients together minus the vinegar and baking soda mixture.
4. Combine slowly with egg mixture switching between the dry and the buttermilk.
5. Add the food coloring.
6. Mix the vinegar with the baking soda. It will fizz so be sure to have a large enough bowl so it doesn't run over.
7. Add mixture to the batter.
8. Bake 20-22 minutes for cupcakes and 30 minutes for a cake.
Meanwhile you can make the frosting.
Cream Cheese Frosting
8 oz. cream cheese softened
1 C butter softened
1 tsp vanilla
4 C icing sugar or powder sugar
Raspberries or sliced strawberries
1. Beat cream cheese and butter until smooth.
2. Add vanilla.
3. Add sugar in batches until smooth.
The recipe makes plenty so be as generous as you want. I piped mine on for a more even texture. Sprinkle top with coconut and add fruit as a decoration on top. Keep in fridge if not eating immediately. If you are making a cake using the round pans you can cut the cake is half and have a four layer cake. Enjoy!
The batter after it has been all mixed.
Fresh out of oven. Cooling to get ready to ice.
Finished product. Ready to be devoured... I didn't get a chance to take a pic whilst eating because they were gone so fast!