Saturday, January 26, 2013

Red Velvet Cupcakes

Nothing screams Valentine's Day like a beautiful homemade Red Velvet Cupcake! This Red Velvet Cupcake recipe is my absolute favorite! I have a soft spot for Red Velvet as it was Dan's chosen flavor for our wedding. These Red Velvet Cupcakes are extremely moist and flavorful. This is the only recipe I use.

Dan and I donate annually to a wonderful organization called Teammates For Kids. This foundation was founded in 1999 by Country Music Legend Garth Brooks and Bo Mitchell. This organization helps benefit kids in need. At the Teammates For Kids appreciation weekend for the athletes a few years ago, Garth's wife, Trisha Yearwood, gave each athletes wife one of her cookbooks. She was kind enough to sign them when we met her too. Both Garth and Trisha really are two down-to-earth individuals who have built an amazing foundation. And hey! The woman knows her way around a kitchen. Double bonus for Garth.

Anywho, I got this Red Velvet recipe from Trisha's cookbook. I used it once and have never looked back. Her recipe is for a cake, but changing the bake time easily converted the recipe to cupcakes.


Red Velvet Cupcakes
Recipe from Trisha Yearwood's - Home Cooking with Trisha Yearwood

Ingredients
2 1/2 cups flour
1 tsp baking soda
1 teaspoon salt
2 tsp unsweetened cocoa powder (I used heaping tsp)
2 cups sugar
2 large eggs
1 3/4 c vegetable oil
1 cup buttermilk (or I used 1 cup milk with 1 TB lemon juice let sit 5 min before using)
1 tsp vanilla
2 oz red food coloring (I only used 1oz and they looked great!)

Directions
-Preheat the oven to 350 degrees.
-Line cupcake tins with cupcake liners or spray tins with baking spray.
-Sift together the flour, baking soda, salt, and cocoa. Set aside.
-Mix sugar and eggs in mixer bowl.
-Slowly add oil to egg mixture and mix slowly until blended well.
-Add the flour mixture a little at a time alternating with the buttermilk, beginning and ending with the flour and
 mixing well after each addition.
-Stir in vanilla and red food coloring.
-Fill each cupcake paper or tin 2/3 full with batter.
-If you only have enough tins to bake cupcakes in shifts, cover and refrigerate the remaining batter 
 while the first cupcakes bake. Then add an extra 2 minutes or so to the baking time of the next 
 batches.
-Bake cupcakes in center rack of oven for 18-20 minutes or until done when springs back when tapped on
 the tops and tested with a toothpick. (Toothpick poked in center and pulled out clean.)
-Remove from oven and let cool in pans for 5 minutes.
-Remove cupcakes from tin and allow to finish cooling to room temp on a wire cooling rack.
-Once the cupcakes are cooled, store in an airtight container until ready to frost.
-Frost with your favorite vanilla or cream cheese frosting.
-Store in airtight container until ready to serve.

*I made heart toppers by melting colored candy melts, putting the melted mixture in a small Ziploc, cutting small corner off the bag and squeezing our the mixture in designs onto waxed paper. Cool to harden, and then use on cupcakes.

*These are great make a head's as they stay moist and delicious for days.
 



No comments:

Post a Comment