Red Velvet Cupcakes v2

October 28, 2007 at 11:13 am 1 comment

I am in the cupcake baking mood and since Todd’s friend came over last night to watch the World Series with us, I decided to try out the red cupcake v2 recipe on them. I was inspired to add a little surprise to the cupcakes by one of my favorite San Diego jknotties, Alanna, when she called me this afternoon to ask me about red velvet cupcake filling. I didn’t really “know” how to do it but I think it came out pretty good for the first time! :)


(Recipe from www.allrecipes.com | photo from me!)

Makes ~24 servings (1 cupcake=1 serving)
Calories/serving = 257
WW pts/serving = 6

[NOTES: I only had 1 tsbp red food coloring instead of the recipe’s 4 tbsp so that’s probably why my cupcakes look more pink than red.]

INGREDIENTS

Red velvet cupcakes
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar

Icing
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

COOKING INSTRUCTIONS

> Grease two 9 inch round pans.
> Preheat oven to 350 degrees F (175 degrees C).
> Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
> Make a paste of cocoa and red food coloring. Add to creamed mixture.
> Mix salt, 1 teaspoon vanilla and buttermilk together.
> Add alternately the flour with the milk mixture to the creamed mixture.
> Mix soda and vinegar and FOLD INTO CAKE BATTER. DON’T BEAT OR STIR NOW.
> Bake for 30 minutes.

To Make Icing:
> Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY!
> While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla.
> Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON’T ICE CAKE TILL COOL.

ENJOY! :)

[NOTES: The main difference between v2 and v1 is using shortening instead of oil. I think I prefer using shortening more than oil. Seemed to make the batter thicker (less runny) and easier to work with. I didn’t notice a big difference in flavor though.]

Husband rating: A+10
He liked the red better esp with the cream cheese filling! :)

Wifey rating: A

Friend rating: A+
He ate 2 and took 6 home. It made me happy when he called Todd a “lucky man”! LOL :)

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Entry filed under: cake, cupcakes, dessert, weight watcher.

Red Velvet Cupcakes + Cream Cheese Frosting Clara’s Homemade Chicken Pitas

1 Comment Add your own

  • 1. Alanna  |  November 1, 2007 at 7:32 pm

    Yours definitely look better than mine…Must be the fact that you used a real cupcake pan! ;)

    Reply

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