Elliott isn't such a big fan of sweets but I really really really am. Elliott is, however, a fan of home-baked goodies. So perhaps that is why, to satisfy our two cravings, I have made whole grain bread and zucchini bread and oatmeal-chocolate chip cookies and these cupcakes this week. Overkill, right? Definitely satisfied the sweet tooth, right? Maybe not. Tomorrow I'm going to make a double-layer Valentine's Day cake for another event!
I love these cupcakes, though. They were red velvet with cream cheese frosting and were a total hit at the women's Bible study this week. I left a few at Elliott's vet clinic, too. None of them came home. Which made me very glad that I'd smuggled a couple home for us* to enjoy that evening.
For those of you who are inspired to make some Valentine's Day goodies, here's the recipe I used. It is from the wonderful cooking blog Simply Recipes:
Red Velvet Cupcakes with Cream Cheese Frosting
Yield: makes about 2.5 dozen cupcakes
Ingredients
- 1 1/2 cups of sugar
- 1/2 cup (1 stick) of butter, room temperature
- 2 eggs, room temperature
- 2 1/3 cups of cake flour
- 2 tablespoons of Dutch-processed cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of buttermilk*
- 1 1/2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
Directions
The Cupcakes- Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
- Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
The Frosting
*I ate both of them.
- Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix.
- Add the powdered sugar, continually taste to get to desired sweetness.
- Pipe onto cooled cupcakes.
*I ate both of them.
They look fantastic! I'm a sweet tooth too.
ReplyDeleteI made them again for Bible study today! So good... I'm somewhat addicted.
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