Sunday, February 13, 2011

Valentine’s Sweets ~ Red Velvet Cupcakes

G and I decided that we would celebrate Valentine’s Day a little differently this year.  No waiting at restaurants to get a table, no fighting traffic, no spending tons of money.  Our first idea was to change up the gift giving.  Rather than over priced roses or expensive jewelry, we decided to get each other silly gag gifts or handmade stuff!  And instead of dining out, we’re dining in.  I’ve taken on the task of making a special dessert for our V-day meal.  With it being Valentine’s Day, the first thing that came to mind was red velvet cake!  Finding the perfect recipe was a bit of a challenge because apparently no one makes old school (from scratch) red velvet cake anymore.  Nearly every recipe I came across online and in my cookbooks called for a box of cake mix and red food coloring – say what?!  I knew there had to be a better way and thanks to, I made our V-day dessert 100% from scratch!  

My first plan was to make a heart shaped cake but while shopping for closet organization stuff a few weeks ago, I came across the cutest red cupcake stand for half price (and I love a good deal)!  This find changed my dessert plans from going the cake route – to cupcakes!  If you’re looking to make something sweet this Valentine’s Day, give it a go.

The Sweets ~

Cake 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 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 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

What to do ~

§  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 third of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern until finished.

§  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 10 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. Makes about 2 1/2 dozen cupcakes.
§  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. Pipe onto cooled cupcakes.


Here’s a pic of G prepping our v-day meal for manana!  Yay, can’t wait!

I LOVE her.

Happy Valentine’s Day Friends!

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K+G+g+w ♥

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