What's black and tan and red and white all over?
If you answered, "A german shepherd wearing a santa hat", you would be correct.
Another correct answer would be this plate of cupcakes.
I made these for my brother's birthday. He's pretty much obsessed with cupcakes which works out because I'm obsessed with making them. When they asked if I could make some cupcakes for the party I jumped at the chance, because normally I'm making cupcakes anyway but only for 2 people so then we get stuck with a dozen cupcakes (I know, sad life). Now the cupcakes would go to good
Sadly, I didn't get a ton of pictures of the red velvet. That's not because they weren't delicious. It's because everyone was fighting over each other to get to them and I couldn't even snap a picture of the mayhem because I was in the middle of it.
The real reason is not nearly as exciting.
It's simply because I made these chocolate peanut butter ones a couple weeks ago and took pictures then but never got around to posting them.
Anyway, they're decadent, I don't think they demand much explanation. If you want to make them, you can find the awesome recipe here. If you like eating fingerfuls of extra peanut butter frosting straight from the fridge, this is the recipe for you. (I didn't fill my cupcakes like the recipe suggested, so I was stuck with the extra frosting.)
I have been trying to get a perfect red velvet recipe, and this may just be it. I actually ate one of these without the frosting (I can't believe it either) and it held its own surprisingly well without the cream cheese frosting, which in my opinion is absolutely necessary for red velvet perfection. Anyway, these had the perfect texture and right amount of moistness. Tasty taste.
Red velvet cupcakes with cream cheese frosting
Recipe adapted from here
Makes 12 cupcakes
- 1 1/4 cups flour
- 2 T. unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/8 cups sugar
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 1/2 ounce red food coloring
- 2 teaspoons Vanilla Extract
- 4 oz. of cream cheese, softened
- 2 T. butter, softened
- 1 T. sour cream
- 1 teaspoon Vanilla Extract
- 8 oz. of confectioners’ sugar (approx 2 cups)
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 12 paper-lined muffin cups, filling each cup approx. 2/3 full.
- Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- Make cream cheese frosting: Beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth and to the texture of your liking.