Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, June 23, 2011

Red Velvet Cupcakes

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Last week a dear reader, who also happens to be my oldest son's former sixth grade language arts teacher, left a comment saying she had made this recipe for Sour Cream Chocolate Cupcakes with a Red Velvet cake mix and enjoyed them. Hmmm. It just so happens that my oldest son, Geoffrey, always asks me for Red Velvet cake, but I have never made one. I can't get past all that red food color. But, with a doctored-up cake mix, I wouldn't need to know how much red food color is in it. Right?

I thought about it for about five minutes and decided I definitely needed to try it out. After a quick text "consultation" with Geoffrey, asking chocolate ganache or traditional Red Velvet Cream Cheese Frosting, I decided to make these babies for Father's Day with the traditional Cream Cheese Frosting. They were very popular and I heard nary a negative comment among the whole family. I can't say I have ever had Red Velvet cake (at least that I remember), so I had nothing to compare it too, but I thought they were delish. And the frosting...divine!


Red Velvet Cupcakes with Cream Cheese Frosting
24 -28 cupcakes

1 pkg Red Velvet cake mix (I used Duncan Hines)
2 T. unsweetened cocoa
1 cup sour cream
½ cup oil
½ cup water
3 eggs
1 t. vanilla

Preheat oven to 350 F. Line cupcake pans with 24 cupcake liners (I do one pan at a time, so you can just use one pan if you want). Set pans aside.

Place cake mix, cocoa powder, sour cream, oil, water, eggs and vanilla in large mixing bowl. Blend on low for 1 minute. Scrape down sides and beat 2 minutes longer. Pour batter into cupcake lined pans two-thirds full. Bake until cupcakes spring back lightly when touched, 20-26 minutes. Cool on racks for 5 minutes. Remove from pans and cool on rack until completely cool. Frost with cream cheese frosting and refrigerate if it's very warm in the house. Refrigerate the leftovers.




Cream Cheese Frosting


16 oz. cream cheese, softened
1/2 c. butter, softened
1 lb. powdered sugar
1 t. vanilla


Whip cream cheese and butter until creamy. Slowly add powdered sugar, then add vanilla. Whip until smooth and of spreading consistency. Add more powdered sugar or a little bit of milk if necessary to get frosting to the right consistency. Place in decorator bag and pipe onto cupcakes, or spread with a knife.


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5 comments:

Linda said...

I recently baked my first "authentic" red velvet cake for my son-in-law's birthday (at his request). It was amazing...but alot of work! And time! I think I like the idea of the cupcakes MUCH better! :) Thanks, Barbara.
-Linda

scmom (Barbara) said...

If you make them, Linda, you'll have to let me know how they compare.

Esther G. said...

Barbara, like you the food coloring was what stopped me from trying it. Then I ate a cupcake from a local bakery and I was hooked. It was so moist. However, they cost 2.25 to 3.00 each so I think I will try making them at home. Mahalo for the recipe.

Angie said...

I made mine "Texas size"! Yum.

Jan said...

I'm going to try and make my version as yours looks great! I sure hope they turn out as good as yours. Wonderful recipe!! Thanks!!