Red Velvet Love

I was watching this documentary on the Food Network this evening about the National Pie Championship, and I was Red Velvet Cupcakesreminded of the eternal question, which is better: Cake or Pie? What are your thoughts? 

Personally, my favorite is cake…and more specifically “Red Velvet Cake”. It is a traditional cake from Southern US, and when I eat it, it reminds me of my Van Redd – because he’s also from the South and super awesome! And, besides that – it’s totally delicious! If you’ve never tried it…give it a shot! Here is a recipe for some Red Velvet Cupcakes that I made a few months back:


RED VELVET CUPCAKES 

Ingredients:

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
Directions:

For cake:
Preheat oven to 350°F. Put white muffin tin cups in muffin pans. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between cupcake tings.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes, but it depends on humidity, individual ovens and altitude. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth, then frost cupcakes.

Makes 24 cupcakes.

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~ by Nevis on September 16, 2007.

5 Responses to “Red Velvet Love”

  1. We had those when I came out to LA did we not? They were delicious! I love Red Velvet Cake and those really hit the spot. Even after a few days they still kept fairly fresh.

  2. I’m more of a Pie-person myself. More variety, sweet or savoury, and an element of mystery in that first bite – is the filling the one i ordered?

  3. Red Velvet is a yummie cake and I would have to vote cake over pie… It’s a tough choice because I love pumpkin pies. However my love of cheesecake dumped me firmly in the “cake” category! 😉

  4. Before you leave town, be sure to go to the Bluebird Cafe on National (off the 10 freeway). They’ve got Red Velvet cupcakes that will send you straight into insulin shock.

  5. Red Velvet is definitely my favorite cake.

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