Monday, February 14, 2011

It Is Valentine's Day: Red Velvet Cupcakes

This is what I chose for my Valentine's Day treat.

Red Velvet Cupcakes

I have never made these before, and I was shocked at how RED the cake batter was.

I had to show you this.

That batter is really red.

Since Paula Deen is my best friend (now) she allowed me use her recipe.

I called her last week and she gave me approval to use the red velvet cupcake recipe.

And if you believe that, I have an elephant that lives in my bathroom.

No, I found Paula's recipe through Yahoo news. Yahoo (or someone that works for Yahoo) wrote an article about what is a true red velvet cupcake recipe, and Paula's recipe was the one chosen. Of course, she is from the South...Duh!!
Paula is the first person I would have visited for a true red velvet cupcake recipe. I don't know why they even wasted their time searching.....

These are the best cupcakes ever, and I will never use any other recipe. These will for sure be made again, and again in my kitchen.

My grandmother (many years cake decorator) let me borrow her angel chocolate mold.

Aren't they adorable?

I will use these to place on top of each cupcake.

With the angels the cupcakes can really say, "Happy Valentine's Day", "I am your angel", "I love you unconditionally", "My little piece of heaven for you", "I will be here for you always", okay, I know you get the picture....

Kiss the one you love today...hug the one you love today...love the one you love today...

Today is the day!!

This recipe is linked to:


Photobucket

Paula Deen's

Red Velvet Cupcakes

2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk, room temperature
2 large eggs, room temperature
2 TBS red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract

Preheat oven to 350 degrees F. Line 2 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 mixer (I used my Kitchen Aid and it worked fine. I used the whisking attachment). Add sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake pans about 2/3 filled. Bake in oven for about 20 - 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

1 pound cream cheese, soft
2 sticks butter, soft
1 tsp. vanilla extract
4 c. sifted confectioners sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Good Luck~Happy Eating~Enjoy

"Here is my command. Love each other, just as I have loved you. No one has greater love than the one who gives his life for his friends." John 15: 12,14

4 comments:

  1. Lovely! I love that rich red color! Stunning
    Happy Valentine's day dear, and hope you enjoy it!

    ReplyDelete
  2. Fabulous recipe to help celebrate today! The angel mold is just darling - soo glad you shared. Sure wish I was seeing you today cause I'd love to enjoy one of those purty cupcakes. So...you enjoy an extra one for me will you? =) HAPPY VALENTINE'S DAY TO YOU!!

    ReplyDelete
  3. I have enjoyed way too many of those cupcakes, and I ate plenty for you Marsha. It's a good thing I took them to church with me yesterday or I would still be eating them. The recipe made two dozen. It's a good thing I have adult kids and grandkids to help me eat my creations too. Happy Valentine's day to all of you!!

    ReplyDelete
  4. I am so excited that you had this recipe- I am wanting to make Red Velvet Cupcakes for Valentine's...and didn't have a recipe that I was particularly crazy about. I can't wait to try this one! Thanks! :)
    ~Joy from Yesterfood

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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