RECIPE: Red Velvet Cupcakes

Tonight I bring to you Red Velvet Cupcakes! And I’m using a new ingredient I’ve never used before… Droste, an unsweetened cocoa powder.

My friend Reba brought some cupcakes to work one day… and they were the most moist and flavorful cupcakes I’d enjoyed in a very long time. She was kind enough to share her recipe. And now I share it with you!

You have GOT to make these cupcakes! No joke…

Start off with the dry ingredients… mix well and set aside.

Next step, find a very large bowl and follow the directions to mix together the wet ingredients.

Beat the butter/sugar mixture until it’s nice and creamy… 4-5 minutes.

Add one egg at a time… and beat until mixed well.

Continue with all four eggs and then add milk and sour cream. And then vanilla extract and the red fod coloring… again, beat well.

At this point the batter looks very liquid-y. Do not fret… in the next step you’re going to be adding A LOT of dry ingredients. It all works out nicely.

Little bits at a time, add the flour/cocoa mixture and beat well.

Once incorporated add more (try to avoid over mixing though).

Oh, there are no words…

Almost done…

Spoon mix into lined cupcake tins…

While they are baking… let’s make the best icing that exists on this planet! (I do not lie!)

It’s easy… add cream cheese, butter, sour cream and vanilla extract to bowl. Mix well.

Slowly incorporate confectioners’ sugar… continue to mix well until all sugar is incoporated.

Again, speechless… let them cool on a wire rack.

Once thoroughly cooled you can top with a dollop of the world’s best icing… and dig right in!

Shhh… don’t disturb me…

Red Velvet Cupcakes
Recipe courtesy McCormick, via my friend Reba Carvalho

2 ½ cups flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) red food color
2 tsp pure vanilla extract

Vanilla Cream Cheese Frosting (recipe follows)

MIX flour, cocoa powder, baking soda and salt. Set aside.

BEAT butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

BAKE in preheated 350 degree F oven 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.

VANILLA CREAM CHEESE FROSTING: Beat 1 pkg (8 oz.) cream cheese, softened, ¼ cup (1/2 stick) butter, softened, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioners’ sugar on medium speed until smooth.

Thank you, Reba! You’re sweet and colorful, rich and lively… just like these cupcakes! We’re all still praying for a speedy recovery and enough energy to kick this cancer to the curb. We love you… and your cupcakes!

enjoy your time in the kitchen…


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