Friday, February 25, 2011

Foodie Friday - Wish Big it's Red Velvet

 I promised you my recipe for the Red Velvet Cupcakes I made for DH to take to work last week.  I combined several recipes to come up with my own version which is light and delicious!  Some red velvet recipes I tested were too heavy for our tastes.  Just be sure not to over beat the batter after the flour is added or your cupcakes will be tough.  That's a good rule for any cake or muffin.

Edited to add:  I had a few questions about the cupcake in the jar.  Will try to answer them here. 

1.  Bake the cupcake with cupcake liners in muffin pans.  Baking w/o a liner can result in a too dark, too dry cupcake. 

2.  To place in the jar, just peel off the liner and split the cupcake across the middle - horizontally.  Fill and     frost as you would a cake.  Be sure the frosting is low enough so that it doesn't stick to the lid for a nicer presentation when opened.  I sprinkle on some fun decorations as well.

3.  Yes, I freeze the cupcakes in the jars.  When ready to give locally, thaw, then pop on your decorated lid.
    For mailing, I leave the cakes frozen.  Just pop on your decorated lid and wrap securely in bubble wrap.  
    Ship Priority Mail.  They will stay fresh in the jar for several days!

Red Velvet Cupcakes

2 c. sugar
8 oz. butter (1/2 lb.) room temperature
2 extra large eggs
4 Tablespoons cocoa powder
2 ounces red food color
2 1/2 c. cake flour
1/2 t. salt
1 c. buttermilk
1 t. vanilla extract
1 t. baking soda
1 Tablespoon vinegar

Preheat oven to 350 degrees.  Line approx. 18 baking cups with paper liners.

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add the eggs one at a time, mixing well after each addition.  Mix cocoa powder and food coloring together in a small bowl.  Add to sugar mixture; beat well.  

Sift flour and salt together.  (I use a large wire strainer)  Add the flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture.  Blend in the vanilla.  

In a small bowl, combine baking soda and vinegar.  Add to the batter. 

Using an ice cream scoop, scoop batter into the baking cups.  This should fill them about 3/4 full.  Bake 12-15 minutes or until a toothpick inserted in the center comes out clean.

Frost with Cream Cheese Frosting.


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My Serendipity said...

This looks yummy Charlene! I'm going to have to try this :)

Babe O'Mara said...

Thank you for this recipe. I'm going to make them this weekend. How did you do your ribbon trim? It looks really pretty on the jar and card.


~amy~ said...

Okay, now how SWEET is this? I'm so not very domestic and so I just gotta must bake the cupcakes in a muffin tin and then transfer them to the canning jar? We had dinner at a restaurant and one of their dessert selections were cake shooters...they were mini cakes in shot glasses...FUN!

C said...

Amy..Yes, the cupcakes are baked in a muffin tin. Be sure to go ahead and use the paper liners as they help keep the cakes moist. Just remove the paper, split in two horizontally, fill and frost just like a little cake. Enjoy!!

Monica said...

I love the presentation... the card and the lid are so, so cute...

Have been missing your posts...

xxx Monica

jen said...

um...yum. :D
what size jar do you use? these look SO FUN! and thanks for your recipe- will have to give it a try!!! :D


Thank you for the recipe. I'm sure it's delicious, and I will try it this weekend.

tfs with us.

Joan Ervin said... mouth is watering just reading the recipe...yummmo!!!! I have got to try your cupcake in a jar treat...what a fun gift and how cool that you can mail them!!!!

C said...

I've had a few questions about the jar's a half pint canning jar.

Denine said...

I just happened upon your idea on Splitcoaststampers website. I LOVE THIS IDEA. Thank you so much for sharing it.

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