#132 Deedra from Foxy Blue and Family Too! Congrats Deedra!! I will be emailing you asap for your address. Enjoy making the cupcakes!!
Thanks for everyone who left me such sweet comments during the event. It was so nice to meet you all!!
#132 Deedra from Foxy Blue and Family Too! Congrats Deedra!! I will be emailing you asap for your address. Enjoy making the cupcakes!!
Thanks for everyone who left me such sweet comments during the event. It was so nice to meet you all!!
My favorite cupcake flavor is Red Velvet. My father sent me a link to an article talking about what is supposed to go into a true Southern Red Velvet cupcake. The article can be found here.
Here is the recipe:
Paula Deen’s Red Velvet Cupcakes from Food Network
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together 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 20 to 22 minutes (mine took 18), turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
Notes: I halved the recipe to only make 12. I used dark chocolate cocoa powder just too see how it would taste. They are awesome! This is a great recipe! These only took 18 minutes in my oven, so keep your eyes on them.
This recipe cake from The Food Network Here:
Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
Again. I did not use the Ganache, but in case you would like to try it this way ( I’m sure its yummy) here it is:
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
Cream Cheese Frosting: (my recipe)
Cream butter in mixer for about 2-3 minutes.
Add cream cheese, vanilla and salt. Mix until combined.
Start adding powdered sugar. I don’t have an exact measurement because I keep adding until I have piping consistency. I like my frosting to be a bit more stiff than store bought. It makes it easier to use a tip and pipe on some good swirls.
Notes: I did not change a thing with the cupcake recipe. The “cheesecake” portion gives you enough to put in 12 cupcakes if you put approximately 1 teaspoon in each cupcake. I would use less at first to make sure you get all 12. Then add remaining batter evenly among them. Great tasting cupcake!
The recipe for these came from Bake Space:
Servings: 12