Last week at work, I suddenly had a wish to bake something delicious. So I scoured the internet for recipes of wonderful baked goods until I decided on the mother lode of all fattening foods, the red velvet cupcake. My best friend made them last year and I became hooked on them.

Red velvet cake is most likely the most fattening baked confection that you will ever eat in your entire lifetime. It combines massive amounts of butter, sugar and other ingredients not on a diet list to make your mouth water and your stomach feel like you ate a walrus. The real cake is fattening as it stands, but the most decadent part of the cupcakes is the cream cheese frosting, which uses an entire pound of cream cheese, two sticks of butter and four cups of sugar to make.

The recipe I chose comes from the cookbook of the famous American cook Paula Deen, who specializes in South home cooking. I will enclose the recipe in this post, if it so moves you to make these mouth-watering treats!

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low-speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

(Courtesy Food Network)

What’s your favorite type of cake?


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