Red Velvet Cupcake

When I was a kid I remember my mother talking about red velvet cake. I had never seen one before and she was telling me about it. I clearly remember her saying that “Red chocolate is the best chocolate” which is why the red velvet cake was so special. As a kid I thought “Wow...red chocolate...cool” What did I know...I was just a kid.

My Mother is no longer with us but I remember her telling me about the "red chocolate" with a tear in my eye, a shake of my head and a laugh.

Anyway...one of the ladies I work with loves red velvet cake and her birthday is tomorrow so red velvet it is. This particular cupcake is based on the one in the Cake Mix Doctor chocolate cake book. I made a few changes but she really deserves all the credit.

Here we go...the recipe:

Red Velvet Cupcakes:

1 box Devils Food cake mix, with pudding in the mix

1 C. Sour Cream

½ C. Milk

¼ C. Vegetable or Canola Oil

3 Large Eggs

1 (1oz) bottle Red Food Coloring

1 t. Vanilla extract

Preheat oven to 375 and line 24 muffin cups with cupcake papers. Just a note here...if you use a Pillsbury cake mix, and use the #16 scoop you will just barely get 23 cupcakes. I have never gotten 24 cupcakes when I use a Pillsbury mix.

(prepare the frosting base so it will be cooling while you make the cupcakes)

1. Put everything in a large mixing bowl and beat on low for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase speed to medium and beat for 2 minutes. The batter should look smooth and well mixed.

2. Divide the batter among the 24 muffin cups...filling about 2/3's the way full. If using the #16 scoop it will be just a little less than a full scoop.



Damn that Pillsbury...



3. Place the pans in the preheated oven and immediately reduce the temperature to 350. Bake for about 18-22 minutes or until the tops spring back then lightly pressed.



Look at the pretty domes...







4. Cool in the pans for about 5 minutes then remove the cupcakes and cool completely on a wire rack.

5. While the cupcakes are cooling prepare the frosting.

Cream Cheese Frosting:

2 cup milk or half & half
12 tablespoons flour
3/4 C. butter - room temperature
1 cup sugar

8oz Cream Cheese – room temperature
2 teaspoon vanilla

Directions:

Whisk milk and sugar over medium heat until sugar isdisolved. Add flour and whisk until it forms a paste. Let cool. Transfer paste to mixer bowl and start beater on medium. Add butter in pats and beat until well incorporated . Keep beating until light and fluffy. Add vanilla and any flavorings.

This frosting has a light cream cheese flavor. If you prefer more just add more cream cheese and less butter...or just more cream cheese. :)

Frost the cupcakes and enjoy.

If you are following Weight Watchers 1 cupcake = 13pts

PS...I sprinkled the tops with some red sugar but another very pretty garnish is to take one of the un frosted cupcakes and crumble it up very fine. After take each of the frosted cupcakes and roll just the rims in the red velvet crumbs or you can sprinkle the crumbs on the tops.

Just a few comments about my cupcakes. I almost always leave the edges of the cupcakes exposed...this is why I really like a nice dome on them. Also, I think of the frosting as an enhancer...not the star of the show. This is why my frostings almost always will not be very sweet and will only have a hint of flavor...unless I need a noticable flavor contrast that is.

Anyway...that's my story.