Sunday, February 13, 2011

Treat Your Valentine to Red Velvet Cupcakes

Happy Valentine's Day!
Cupid's favorite day has has arrived once again. Besides spreading the love, it's a great excuse to wear red and pink, eat chocolate, and make some red velvet cupcakes. I must admit, I'm not actually a fan of the red velvet variety of cupcakes. Weird, right? Chuck and the rest of the world seem to like them, so here I am making them for my love on Valentine's Day.

Rosie gave me Buddy Valastro's Cake Boss cookbook for Christmas, and it finally has that look of use: frosting smeared on the pages. I can't help it, I'm a mess when it comes to frosting. Although I can't judge myself, Chuck gives Buddy's classic Red Velvet cupcakes with cream cheese frosting two thumbs up.

Recipe after the jump!

Red Velvet Cake
Recipe from Cake Boss by Buddy Valastro
Makes approximately 24 cupcakes

1 1/4 cups vegetable shortening
2 cups granulated sugar
1 tablespoon cocoa powder
4 1/2 teaspoons red food-coloring gel
3 cups cake flour, plus more for dusting the cupcake pans
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons baking soda
1 1/4 teaspoons distilled white vinegar
3 extra-large eggs
1 1/4 cups buttermilk

1. Position rack in the center of the oven and preheat to 350 degrees.

2. Put the shortening, sugar, cocoa powder, food coloring, cake flour, salt, vanilla, baking soda, and vinegar in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed, then raise the speed to low-medium and mix for about 1 minute.

3. Add the eggs, one at a time, mixing for one minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl in between additions.

4. Place cupcake liners in your cupcake pan. Fill each cupcake approximately 3/4 full with batter.

5. Bake in oven for 20-25 minutes (remember, every oven is different). Set aside and let cool.

Cream Cheese Frosting
Recipe from Cake Boss by Buddy Valastro
Makes approximately 3 cups

16 ounces cream cheese (Buddy suggests Philadelphia cream cheese)
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted

1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and paddle over medium speed until creamy, approximately 30 seconds.

2. With the motor running, pour in the vanilla and paddle for 30 seconds. Add the sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition.

3. Use right away, or refrigerate in an airtight container for up to two days.

1 comment:

  1. I've been searching for this recipe sooo long & sooo bad, thanks =) I'm gonna try it!