it’s so strange… i originally started this blog to keep up with my daily life and my crafting… but as i look at my blogroll it appears i may be more of a foodie than a craftie. ;p and i am just in love with cupcakes. they are the cutest thing ever!!
anyhow… i am blogging about my special red velvet valentine cupcakes!! i originally bought the feb 2008 issue of better homes and gardens to re-create the cupcake on the cover for valentine’s day. a sugary dessert for my family to share on this sweet holiday to celebrate our love. 😉 however, right after i bought the issue i came across the serendipity bake-off on my friend’s blog, familia bencomo.
before i post the recipe and my photos… lemme start by saying that the cupcakes are very moist!! however i was a little disappointed that the cocoa flavor didn’t come through as much and was surprised at how red the red part of the red velvet came out!! 🙂 it’s a very sweet and cute cupcake that i will definitely make again… but maybe with a little bit more cocoa mixed in!!
red velvet sweetheart (from red velvet cake recipe)
better homes and gardens, feb 2008 issue, p. 166
prep: 1 hr 15 min
bake: 25 min
cool: 10 min
oven: 350 degrees F
3/4 cup butter
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
2 1/4 cups sugar
1 1/2 tsp vanilla
1 1-oz bottle red food coloring (2 Tbsp)
1 1/2 cups buttermilk
1 1 /2 tsp baking soda
1 1 /2 tsp vinegar
1 recipe buttercream frosting, below
1. let eggs and butter stand 30 minutes. preheat oven to 350 degrees F. grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
2. in medium bowl combine flour, cocoa powder, and 3/4 tsp salt; set aside.
in large mixing bowl beat butter on medium-high 30 seconds. add sugar and vanilla; beat until combined. one at a time, add eggs; beat on medium after each.
beat in food coloring on low.
3. alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. stir together baking soda and vinegar. add to batter; beat just until combined.
4. spread in prepared pans. bake 25 – 30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). cool in pans on wire racks 10 minutes. remove from pans; cool.
5. prepare buttercream frosting. place layer flat side up on plate. spread top with 3/4 cup frosting. stack layer, flat side up; spread top with 3/4 cup frosting. stack final layer, flat side down; spread remaining frosting on top and sides. makes 16 servings.
in medium saucepan whisk together 1 1/2 cups whole milk, 1/3 cup flour, and dash salt. cook and stir over medium heat until thickened and bubbly. reduce heat; cook and stir 2 minutes more. transfer to small bowl; cover surface with plastic wrap. refrigerate until cooled (do not stir). in large bowl beat 1 1/2 cups softened butter, 1 1/2 cups sugar, and 2 tsp vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
sweetheart cakes (this is the version i made)
for cupcakes like those on our cover, bake batter in 2 1 /2- inch cupcake pans 15 – 17 minutes, filling cups two-thirds full.
cool. top with chocolate cookies cut out with 1- to 2-inch heart-shaped cookie cutter. dust with powdered sugar. makes 28. i didn’t have the heart shaped chocolate cookies (didn’t want to take the time to make them) so i used my heart paper punch and punched out a 1 1/2- inch paper heart to dust the reverse image of the heart on to the top of the cupcake. 🙂
after i baked them all… i went and took some to my friends jane and amy!! amy’s of course was all dolled up because she was the inspiration for the cupcakes… and only cuz i only had one box left. ;p sorry jane!! next time yours will be all dolled up!! 🙂 and NO… it wasn’t a bribe… just a sugary sweet happy valentine’s day wish from one friend to another! *wink*!