These little devils are freaking amazing!! This is another one of my bake sale contributions. This particular event wasn’t the most smooth execution I have ever seen, in fact these were one of 5 contributions. 2 others were mine too. Yeesh. But we still earned money for a good cause which is the whole point anyway.
Our next charitable endeavor is a Soup Day. And I haven’t ever really made soup before!! Yikes……we’ll have to see what I can come up with.
Red Velvet is such a classic cake. Beloved by many, especially my Levi! So I had to do it justice 🙂 Of course we kept just a couple for our dessert. These are great for any occasion, and a sure fire crowd-pleaser. And it’s red so it’s perfect for the upcoming holidays!! You could even add some green food coloring to the frosting and make it super festive 🙂
If you are ready to kick your Red Velvet game up into high gear….then give this bad boy a shot: Red Velvet Cheesecake
- 1 1/2 Cups Flour
- 1 Cup Sugar
- 2 Tbsp Cocoa Powder
- 1/4 tsp Salt
- 1 Egg
- 1/2 Cup Vegetable Oil
- 3/4 Cup Buttermilk
- 1 Tube of Red Food Coloring Gel
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Distilled White Vinegar
Cream Cheese Frosting:
- 8 oz Cream Cheese, at room temperature
- 1/4 Cup Butter, softened
- 2 Cups Powdered Sugar
- 1 Tbsp heavy cream
- 2 tsp Vanilla Extract
Preheat oven to 350.
In a medium bowl whisk together your flour, sugar, cocoa and salt. Set aside.
In a stand mixer, beat the egg, vegetable oil, buttermilk, food coloring and vanilla. Add the flour mixture and mix until smooth.
In a small dish, mix together the baking soda and vinegar. It will start to bubble, then add it to the batter and mix well.
Line your muffin pan with paper cupcake liners. Use a ladle to fill the cups about 2/3 of the way full.
Bake for about 18-20 minutes until an inserted toothpick comes out clean. Cool the pan for about 5 minutes and then remove the cupcakes from the pan and finish cooling on a wire rack.
Time to make the icing 🙂
In a stand mixer, beat the cream cheese for about 2 minutes scraping down the sides of the bowl occasionally. If your cream cheese is not smooth then your frosting won’t be easy to pipe or spread.
Add the butter, cream and vanilla. Mix until well combined. Mix in the powdered sugar 1/2 cup at time, scraping down the sides of the bowl to ensure that it’s all getting mixed.
Once the cupcakes are completely cool then use your favorite icing tool, knife or even cut one bottom corner off of a ziploc and add a generous amount of frosting to each cupcake.
Voila!! Happy holidays all my darlings!