Tonight is my friend Jessica’s birthday party in LA, so I decided to bake her some cupcakes. Before I even started baking, my friend Heidi (Jess’ roommate) made sure that I was bringing some treats. I know I’ve baked a lot recently, but I promise to post some appetizers and meals very soon!
I decided to make Paula Deen’s red velvet cupcakes (made a few alterations), topped with cream cheese frosting and milk chocolate shavings. The cakes turned out moist and delicious. Fortunately, I read the comments on the Food Network website prior to baking. Numerous people suggested cutting back on the vegetable oil and adding more cocoa powder. Otherwise, I do not think the treats would have been as yummy.
As I’ve stated before, I am not an avid chocolate eater, so I had to rely on some other trusty sources to test the cupcakes—my brother and my dad. After I asked my dad to try one of the cupcakes, he stated that he wasn’t a big fan of red velvet. However, after he tried one small bite, he picked up the rest of the cupcake and finished it off. Glad I changed his opinion of red velvet desserts!
2 1/2 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 tbsp. cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tbsp. (or more) red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla
Preheat oven to 350 degrees.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 14-16 minutes, until toothpick comes out clean. Remove from oven and cool completely before frosting.
Cream cheese frosting recipe:
8 oz. cream cheese, softened
2 tbsp. butter, melted
1 tsp. vanilla
3 cups confectioner’s sugar
Blend all ingredients together.