make time to make.

Sunday, March 20, 2011

Red Velvet

Red velvet sounds as dreamy as it does delicious, doesn't it?

I decided to give red velvet cupcakes a try today. Would you believe me if I told you the recipe I decided on was on the back of the red food coloring I bought at Target? I had already found a couple of recipe possibilities but this one just seemed like it was the one.

I have never made them before and I have to say that they turned out just as red and lovely and yummy as I had hoped. It's really a pretty cupcake!

 And even prettier (and tastier!) with cream cheese frosting. The kids each ate one right away...after destroying it with sprinkles, that is. Here is Jette posing with me before the sprinkle attack.

Here is the recipe as found on the back of my Market Pantry red food coloring. I am really happy with it. The cake turned out very moist and flavorful!

Red Velvet Cupcakes

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
2 tbsp red food coloring
1 tsp vanilla
1-1/4 cup flour
1/4 cup cocoa
1/2 tsp baking soda
1/4 tsp salt

Heat oven to 350F.  Beat butter and sugar on medium speed until creamy. Beat in eggs until light and fluffy. Beat in sour cream, milk, food coloring and vanilla. Beat in flour, cocoa and soda on low speed just until blended. Spoon batter into 12 muffin cups. Bake 20-25 minutes until toothpick inserted into center comes out clean. Cool completely and frost with your favorite cream cheese frosting..

And here is my favorite cream cheese frosting recipe from my no frills Betty Crocker cookbook!

Cream Cheese Frosting

8 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
2 tsp milk
4 cups confectioners sugar

Beat cream cheese, butter, vanilla and milk until blended and fluffy. Add sugar 1 cup at a time until smooth and spreadable. ***I usually use closer to 3 or 3-1/2 cups of sugar because I am not into super sweet frostings!


I opened this giant bottle of vanilla last week. I had another large bottle that I thought would last forever but have been baking so much lately that it's going fast. I opened the bottle on March 12 and I am going to keep track and see how long it lasts this time! Once this one is gone I will be all out of my fancy, yummy vanilla from Mexico. Maybe when this runs out it'll be time for a vacation?

1 comment:

Lisa said...

Mmm, my family would say that nothing beats red velvet especially when it's topped with cream cheese frosting. These look totally yum. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cupcakes up.