Monday, October 8, 2007

Red Velvet Cupcakes

Last Friday I decided that I simply had to have red velvet cupcakes. I've never made red velvet cake in my life, and only had it two times that I can recall, so I have no idea where this craving came from.

Having never made red velvet anything, I went in search of a recipe. I ended up with two that were equally interesting to me - very similar, but with a few, distinct differences. I decided to make a half batch of each, so that we could have a head-to-head taste test. While both were good, one was the clear winner.

Red Velvet Cupcakes

2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 teaspoon white vinegar
2 1/2 cups cake flour
1 teaspoon baking soda
3 tablespoons cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 1 oz bottle red food coloring

Preheat oven to 350. For cupcakes, line muffin tin with cupcake liners. For cake, grease and flour three 8-inch round pans.

In a medium bowl, sift together cake flour, baking soda, and coca powder. Set aside. Cream eggs, sugar, oil and vinegar. Add flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the red food coloring.

Bake until a toothpick inserted into center comes out clean - approximately 18-20 minutes for cupcakes, 25 minutes for 8-inch rounds. Cool pans on wire rack - 5 minutes for cupcakes, approximately 15 minutes for 8-inch rounds. Remove from pans and cool completely on wire racks.

Frost the cooled cupcakes with cream cheese frosting (recipe below). For layer cake, assemble the layers with icing between each layer, then frost the top and sides.

Source: Adapted from Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes

Cream Cheese Frosting

1 8 oz package cream cheese, softened
1/2 cup butter (1 stick), softened
1 1 lb box confectioners sugar
1 teaspoon vanilla extract
1 cup pecans, chopped

Cream butter and cream cheese together in stand mixer until light and fluffy. Beat in confectioners sugar until thoroughly combined. Add vanilla and pecans, mixing well. If frosting becomes too thick, add milk one teaspoon at a time.

1 comment:

Anonymous said...

Well written article.