Sunday, May 20, 2012

Red Velvet Cupcakes...believe!

     Hi everyone, hope your all doing well this evening.  I'm sorry I missed out on posting for mother's day, I was spoiling myself, just laid in bed until late afternoon.  If it weren't for the nagging hunger pangs that grew ever more annoying, I would have stayed in bed all day.  My kids were great giving me the gift of a mother's day "break" they didn't complain or demand anything, they just worked around my hypothetical absence.  Before I actually got out of bed, I thought "geez, I haven't posted anything for all those wonderful mom's out there" and I felt really awful about it.  Then I realized everyday is mother's day isn't it?  Mother's deserve a special something every single day, therefore I will post something special for mom's during the next week.  I would have done it today, but the fact that I promised a sunday sweet some sundays rushed in, thereby prompting me to prepare this cupcake I've been really curious about lately.  Red Velvet Cupcakes to be exact.  I wondered if I could pull it off, I mean it's tricky to get the batter just the right shade of red, so I've heard anyway. 
     As all the ingredients for the cupcakes surrounded me on the counter, I said a small prayer that my red velvet cupcakes actually look red.  I mixed all the ingredients patiently, methodically, lovingly...then guess what happened?  The mix turned red, yes RED! WOW!!  I'd like to thank Ina Garten for her precise measurements and exact yield on this recipe, YOU ROCK INA!  Before you attempt to carryout this recipe by Ina Garten, I'd like to warn that she recommends a paddle fixture in a free standing mixer.  I realized that after I had my ingredients in place, I don't own a free standing mixer, just a handheld mixer, so if your like me you can use a deep mixing bowl and that may prevent the ingredients from flying all around your kitchen.  It worked for me.  The final product should taste of chocolate and look velvety.  They are moist and coupled with the cream cheese frosting come very close to well.. bliss.  Red Velvet derived from the south and are a true "southern comfort".  Thank you so much for dropping in and thank you to those who've chosen to join my site, welcome to my world of food!  Below find Ina Gartens' recipe for red velvet cupcakes with a few tips from me.  Enjoy and take care!

                                            RED VELVET CUPCAKES

                                             2 1/2 cups all-purpose flour
                                             1/4 cup unsweetened cocoa powder,
                                             such as Pernigotti
                                             1 teaspoon baking powder               
                                             1 teaspoon baking soda
                                             1 teaspoon kosher salt
                                             1 cup buttermilk, shaken
                                             1 tablespoon liquid red food coloring
                                             1 teaspoon white vinegar
                                             1 teaspoon pure vanilla extract
                                             1/4 pound (1 stick) unsalted butter,
                                             at room temperature
                                             1 1/2 cups sugar
                                             2 extra-large eggs, at room temperature

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.   I crumbled up one of the cakes and sprinkled it over the frosting on the cupcakes.

                                               Red Velvet Frosting:
                           8 ounces cream cheese, at room temperature
                           12 tablespoons (1 1/2 sticks) unsalted butter,
                           at room temperature
                           1/2 teaspoon pure vanilla extract
                           3 1/2 cups sifted confectioners' sugar (3/4 pound)

Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

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