Red Velvet Cupcakes

I'm back with dessert. Since it was cool (and I know it won't last long) I wanted to take advantage and do some baking. I can go months without being able to use my oven due to our hot summers. So while it's cool I am going to bake, bake, bake. Won't help the waistline but you know, whatevah!I wanted to do up Paula Dean's Red Velvet Cupcakes. I made one minor change to the cupcake recipe. I did not use her icing recipe. My daughter does not care for cream cheese icing. I was going to do butter cream frosting but did not want to wait that long for cupcakes. So I just did a quick icing I believe is from the joy of cooking. It's simple and fast.I have to tell you I am not good with my piping technique. I actually pretty much suck at it. I had been doing some research and found that the tip makes all the difference. So when my son put in an order at Amazon I had him get me a few giant tips. I also got disposable bags. My first batch of icing was too runny and they did not turn out very well. The second batch turned out quite a bit better. I still need to practice and get down farther to the edge. But I made remarkable improvement so I am happy for now. I will just have to keep at it until I perfect it. Could take alot of cupcakes. Luckily I have lots of family and friends nearby I can pass out extra cupcakes to. I find if I give half away there is less chance I'll demolish them all when I am bored. My son has a hollow leg so he can eat his weight in cupcakes and stay thin. My daughter is the same and she also brings extra treats to her friends at school. This sort of explains why I can bake so often and we're not buried in bake goods and leftovers.

So without further ado here is the red velvet recipe I use most often. I would suggest adding extra red colouring otherwise they just don't get dark enough. Taste wise they are quite incredible. I hope you enjoy them as much as we do. That Paula Dean really knows her stuff.

Red Velvet Cupcakes

Paula Dean's Recipe:

Ingredients:

21/2 cups all purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk at room temperature
2 large eggs at room temperature
2 tablespoons red food colouring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Directions:

Preheat your oven to 350 degrees.

Line two 12 cup muffin tins with paper or spray with non stick spray.

In a bowl, sift together your flour, sugar, baking soda, salt and cocoa powder.

In a separate bowl beat together your oil, buttermilk, eggs, food colouring, vanilla and vinegar. You could use a stand mixer for this step.

Now add your dry ingredients to your wet ingredients and mix until smooth.

Now pour your mixture into muffins tins evenly, filling about ⅔ full. Using an ice cream scoop is useful. That way they are all even.

Place in your preheated oven for about 20 to 25 minutes.

Done when a toothpick inserted comes out dry.

Remove from oven and cool.

Now onto the frosting!

Quick Pink Icing:

Ingredients:

4 cups icing sugar that is sifted
½ cup unsalted butter, softened
4 to 6 tablespoons milk
1 teaspoon vanilla
¼ teaspoon salt
¾ drops red food colouring

Directions:

In your mixer combine your butter and sugar and mix until combined and smooth.

Now slowly add your milk.

Then add your food colouring, vanilla and salt.

Tips for equipment to use:

Use whatever tip works for you. I used the giant star and closed star. Pipe icing from outside towards middle in a circular motion.

Tips and hints:

When you load the bag with icing put the tip down in an empty glass. Then fold back the top half of the plastic. That way once it's filling you can then flip it so there is no mess.

Make sure you use enough pressure at the top, I found twisting the bag an easy way to keep it flowing through nicely.

I found holding the bag at a slight angle rather than straight up and down a bit easier.

Don't use runny icing, my first batch was way too runny. Test a small amount before completely filling the bag. Below is a picture of what happens when icing is too runny. If you catch it in time just add a bit more icing sugar.

One thing I have learned is a bad icing job does not stop any one from munching away on these. It does not affect the taste in any way. So don't hesitate to make these if you are not a pro piper. I never have been and it's never stopped us from eating cupcakes. Hope you enjoy these!

Toodles and smoochies! xx

Photos missing due to a G+ incident. They will be replace soon.

Comments

ThreeCavalierBoys

June 12, 2011 at 11:35 pm

Love red velvet cakes! I use a slightly different recipe though, and I cannot get away with a regular quick icing, my boyfriend and his father love the cream cheese icing.

Kim Bee

June 13, 2011 at 10:40 am

I have no idea why Kiana does not like it. Sometimes I do 2 batches, one butter cream and one cream cheese. I like this recipe but would love to find a more chocolately version. I am on the hunt! There is just something so fun about red velvet.

Mikaela Cowles

June 15, 2011 at 1:11 am

I always get a small rush of excitement when I realize there's a new comment on my blog, but i have to say you made me blush. Thank you so much for your kind words. Your blog is lovely as well. I have really enjoyed pursuing around.

Congratulations to you and your son. Is he doing a two or three year program? I know by the end of my second year I was wishing I'd signed up for the third. I felt like I'd finally learned how to learn and get better and then there I was, getting kicked out on my own. It's been an amazing challenge though.

You sound like a wonderful mother. You might have thought you'd go back to work and have a "career," but if you ask me, you're doing the most important job in the world. Anyone who tells you otherwise or makes you think what you do isn't a job is crazy.

It's a pleasure to meet you. I can't wait to learn more about you through your work.

Kim Bee

June 15, 2011 at 1:25 am

Aw that was so sweet of you. I love being home but am determined to go back to school now that these guys are older. My Mom was a stay at home mom so I just wanted to follow in her footsteps. I appreciate your comments on staying home. I really feel like I did the right thing but get outside influence telling me it's wrong. I am glad I held firm and did it my way though. I said I'd stay home until they were out of high school and my daughter graduates in 2 weeks. So I will always be able to say I did what I planned. It feels good.

He's doing the 2 year program at U of Windsor. He loves it. He really enjoys the teaching as well. His students seem to love him. I think his plan is to continue on and get his PHD.

I am like you, I love new comments. I had no idea how much I would enjoy blogging. I may start up a second one soon on my adventures with my daughter as she puts me through boot camp to get back in shape. Could be quite an experience. Hopefully we are still speaking when I am fit again. LOL

Keep in touch. I may show your blog to my son. he would really enjoy it.

Eftychia

June 18, 2011 at 8:49 am

I like the frosting very much! I also prefer using vegetable oil in cup cakes as you did in this recipe. Thanks!

Kim Bee

June 18, 2011 at 9:47 am

Thanks for stopping by. I also heard alot of the cupcake people use extra egg whites which I did in a previous post. Let me tell ya, best cupcakes ever.Makes them really light and fluffy.

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