I am looking for a simple Red Velvet Cake recipe that I can use to make Valentine's cupcakes.
Vickie from Montebello, CA
Duncan Hines makes a Red Velvet cake mix that is easy to use.
I just ran across this one yesterday:
www.elise.com/
This one sounds fast as it starts with a German Chocolate cake mix:
www.cakemixdoctor.com/
I''ve never made the cupcakes but I prefer this type of cooked FROSTING on Red Velvet cakes as I am not a fan of Cream Cheese frostings:
allrecipes.com/
I have never seen a Red Velvet cake mix. I will have to try that!
Thanks! Now I know what I'll do.
Duncan Hines is the easiest and a very good cake!
This came from the Everyday Cheapskate newsletter.
Red Velvet Cupcakes
Cupcakes:
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
Frosting:
2 cups heavy cream, cold
24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and
12 ounces mascarpone cheese)
1/2 teaspoon vanilla
1 1/2 cups confectioners sugar, sifted
Preheat oven to 350 F. Place paper cupcake liners into two or three 12-count muffin pans. This recipe will make 24 large cupcakes or 36 smaller cupcakes, or loads of mini-cupcakes.
In a medium bowl, combine cake flour, cocoa and salt. Whisk to mix thoroughly. In the bowl of an electric mixer combine oi l and sugar. Beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low add red food coloring slowly, without splashing. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
In a small dish, place the baking soda, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Divide batter among cupcake compartments, filling about 2/3 full. Place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans. Let cool completely before frosting.
Yield: 24-36 cupcakes depending on the size of pans.
This recipe will also yield three 9-inch layers if you want to make a cake instead. Make sure you butter the cake pans well, then line the bottoms with parchment paper. Bake longer (40-45 minutes) when making a layer cake.
Frosting:
Place cream in bowl and whip cream by hand until soft peaks form. Cover in bowl and refrigerate. Blend cream cheese (and mascarpone if desired) with electric mixer until smooth. Add vanilla and confectioners sugar. Blend well. Transfer cream cheese mixture to a larger bowl. Fold in whipped cream. Pile high on cupcakes with a knife or through a pastry bag. Yield: Icing for 36 small, 24 large cupcakes or the tops and sides of a three-layer cake.
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Red Velvet Cupcakes
1 Pkg German chocolate cake mix with pudding in it (if not add 1 3.4 oz pkg vanilla instant pudding)
1 cup sour cream
1/2 cup water
1/2 cup veg oil
1 bottle (1oz) red food coloring
3 Large eggs
1 Cup Miniture choc chips
Place all ingredients except the chips in a bowl Mix at low speed to blend. Scrape bowl, increase speed to medium and beat for two minutes more. Batter will be thick. Add choc chips.Fold in well
Fill cupcake liners 3/4 full Bake at 350 18 to 20 minutes. Cakes are done when lightly pressed with your finger they spring back. I check at 15 minutes. Remove from pan and cool on rack. Frost with canned cream cheese frosting. Then dunk tops in finely chopped nuts.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
