I am a huge fan of Red Velvet. I love the taste but more importantly I love the color. The deep red is spectacular in it’s own right and honestly they do not need a lot of decorating. If you are doing them for Valentine’s Day you can add just a sprinkle of red glitter or on 4th of July you can add a touch of white and blue. Anyway you decorate or fill, they are sure to be the first to be eaten at those bake sales, pot lucks, or picnics!
History of Red Velvet:
When foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas-based company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food color and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.[4][5] The cake and its original recipe, however, are well-known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe.[3] Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity. Beetroot or beets are not used in the Southern version of the red velvet recipe. (wikipedia.com)
Using a bag with a large tip, push it down into the cupcake and squeeze bag to fill with cream cheese icing.
Ingredients
- 1 1/2 cups of sugar
- 1/2 cup (1 stick) of butter, room temperature
- 2 eggs, room temperature
- 2 1/3 cups of cake flour
- 2 tablespoons of Dutch-processed cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of buttermilk*
- 1 1/2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
- Frosting and Filling Ingredients:
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
- Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
- Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix.
- Add the powdered sugar, continually taste to get to desired sweetness.
- Fill a piping bag with frosting. Using a large tip attached to bag, push tip down into cupcake and squeeze, filling cupcake with about 1tbsp of the frosting.
- When all cupcakes are filled, pipe the remaining frosting onto the top of cupcake. Decorate as desired.
Notes
Adapted from Simply Recipes
Yumm Yumm…
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