Red Velvet Cupcakes

red velvet cupcakes
Originally uploaded by jenianddean.

Sorry it’s been so long since I updated this blog. No excuses.

I love red velvet cake, but I have never made one myself. I remember seeing Paula Deen making one quite sometime ago, and of course you all know I love her recipes so I thought what the heck. I ended up making the recipe into cupcakes because I served these at Dean’s office staff party that we had back in September. They were a hit! Instead of using the marshmallow – cream cheese frosting that is with this recipe, I just used a basic cream cheese frosting*. I also did not top them with pecans because I thought they looked perfect with toasted coconut.

The recipe made around 30-34 cupcakes. The bake time was about 20-24 minutes, but I would start checking them around 18 minutes. Also red food coloring is very potent.
Be very careful when working with it – wear your apron to protect your clothing, and if you don’t want red fingers, wear gloves.

Grandmother Paul’s Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Basic Cream Cheese Frosting
1 stick butter, softened
2 (8 oz) packages cream cheese, softened
1 box confectioner’s sugar
1 tsp vanilla

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Add vanilla and blend.

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1 Comment

Filed under Cake, Chocolate, Coconut, Desserts, Frosting/Icing, Paula Deen, Tips

One response to “Red Velvet Cupcakes

  1. Jeni

    This is a test comment.

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