Sunday, November 7, 2010
Red Velvety Goodness
I had some car troubles this week that took my ride out of commission for three days as it sat lifeless in the parking lot of the hospital that I work at. Through an amazing display of unexpected events and "pay it forward" moments, I got every where I needed to be with a little help from my friends.
So, just how do you thank so many for their kindness? Homemade cupcakes of course!
I spent yesterday afternoon in the kitchen whipping up three dozen red velvet cupcakes, they were so ridiculously good that I'm gonna pay it forward by sharing the recipe.
2 1/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cup sugar
1 cup sour cream
1/2 cup buttermilk
1 (1 oz) bottle red food coloring
4 teaspoons pure vanilla extract
1. Preheat over to 350 degrees. Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into paper-linded muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans and cool completely.
4. Frost with Vanilla Cream Cheese Frosting. (recipe below)
1 1/2 (8 oz) package cream cheese, softened
1/4 cup butter, softened
3 tablespoons sour cream
2 teaspoons pure vanilla extract
1 (16 oz) box confectioners sugar
1. Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy.
2. Gradually beat in confectioners sugar until smooth.
Frost cupcakes generously and enjoy!