Red Velvet Cake is a classic Southern dessert. I haven't always loved Red Velvet, but over the years, I've come to adore this dense, moist, oddly colored cake. It isn't your typical chocolate cake, but it definitely holds its own in the world of chocolate desserts.
I thought I had found the perfect recipe for Red Velvet Cake on the Bakerella site. I was committed to that recipe for about two years...until I tasted a Red Velvet Cupcake that actually had chocolate chips in it (Kelli B., I hold you responsible for this!)...and I realized my relationship with that recipe as I knew it was over.
Today I decided to revamp my original recipe into something I could fall head over heels for again...So, I'd like to introduce you to my new Red Velvet Love:
Red Velvet Cupcakes
Cake:
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 tsp vanilla
1 oz. red food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
3.9 oz box of chocolate pudding mix
8 oz. semisweet chocolate chips
Icing:
2-8oz packages of cream cheese, softened
1 stick of butter, softened
1 bag of confectioner's sugar
2 tsp vanilla
Preheat oven to 350. Line muffin tin with cupcake liners. In a medium size bowl, lightly whisk eggs with a wire whisk. Add remaining liquid ingredients and whisk together. Set bowl aside. **Please note: Be careful with this very red mixture. It will stain everything it touches, including your fingers, your counter tops, and your sister's favorite monogrammed apron (Sorry, Dee!)**
In the bowl of your stand mixer, stir together all dry ingredients. Add red mixture and mix on medium-high for about a minute or until completely combined. Stir in chocolate chips.
Using a large cookie scoop, fill cupcake liners 2/3 full (This recipe doesn't rise much, so its important to fill the cups well!) Lightly drop muffin tin on the counter a few times to remove any bubbles. Place in preheated oven and bake 15-18 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in the pan on a wire rack for 5 minutes, then remove from pan and cool completely on a wire rack.
For the icing, beat cream cheese and butter on medium-high speed until smooth. Gradually add confectioner's sugar until all combined. Stir in vanilla. If icing consistency isn't quite right, add a few drops of milk. Use a piping bag or a spatula to ice the completely cooled cupcakes. Then...get ready to be in Red Velvet heaven!
**Helpful Hints**
1) Don't overbake these cupcakes! They should be dense, moist and really decadent!
2) Use good cupcake liners! I suggest foil liners or the thick, colorfast type cupcake liners. These cupcakes are delicously moist and darkly colored, so they need a good cupcake liner to stand up to them!
3) These really turn out best when you work barefooted in the kitchen and wear an apron that says "Southern Cookin Makes You Good Lookin"
4) Finally, be sure to place at least one yummy cupcake on your back porch as a peace offering to the psychopaths, zombies, and/or boogie men that live in the nature preserve behind your home. It just might buy you a little more time...
Happy Baking, Y'all!
I thought I had found the perfect recipe for Red Velvet Cake on the Bakerella site. I was committed to that recipe for about two years...until I tasted a Red Velvet Cupcake that actually had chocolate chips in it (Kelli B., I hold you responsible for this!)...and I realized my relationship with that recipe as I knew it was over.
Today I decided to revamp my original recipe into something I could fall head over heels for again...So, I'd like to introduce you to my new Red Velvet Love:
Red Velvet Cupcakes
Cake:
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 tsp vanilla
1 oz. red food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
3.9 oz box of chocolate pudding mix
8 oz. semisweet chocolate chips
Icing:
2-8oz packages of cream cheese, softened
1 stick of butter, softened
1 bag of confectioner's sugar
2 tsp vanilla
Preheat oven to 350. Line muffin tin with cupcake liners. In a medium size bowl, lightly whisk eggs with a wire whisk. Add remaining liquid ingredients and whisk together. Set bowl aside. **Please note: Be careful with this very red mixture. It will stain everything it touches, including your fingers, your counter tops, and your sister's favorite monogrammed apron (Sorry, Dee!)**
In the bowl of your stand mixer, stir together all dry ingredients. Add red mixture and mix on medium-high for about a minute or until completely combined. Stir in chocolate chips.
Using a large cookie scoop, fill cupcake liners 2/3 full (This recipe doesn't rise much, so its important to fill the cups well!) Lightly drop muffin tin on the counter a few times to remove any bubbles. Place in preheated oven and bake 15-18 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in the pan on a wire rack for 5 minutes, then remove from pan and cool completely on a wire rack.
For the icing, beat cream cheese and butter on medium-high speed until smooth. Gradually add confectioner's sugar until all combined. Stir in vanilla. If icing consistency isn't quite right, add a few drops of milk. Use a piping bag or a spatula to ice the completely cooled cupcakes. Then...get ready to be in Red Velvet heaven!
**Helpful Hints**
1) Don't overbake these cupcakes! They should be dense, moist and really decadent!
2) Use good cupcake liners! I suggest foil liners or the thick, colorfast type cupcake liners. These cupcakes are delicously moist and darkly colored, so they need a good cupcake liner to stand up to them!
3) These really turn out best when you work barefooted in the kitchen and wear an apron that says "Southern Cookin Makes You Good Lookin"
4) Finally, be sure to place at least one yummy cupcake on your back porch as a peace offering to the psychopaths, zombies, and/or boogie men that live in the nature preserve behind your home. It just might buy you a little more time...
Happy Baking, Y'all!
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