This week Chef said, “let’s do red velvet cupcakes for the dinner special!”
My first thought was, “Oh No!”
I honestly have never made anything red velvet before. So he said, “Practice!” And practice I did!
I practiced on Monday, and had fun getting messy with red food coloring….there is A LOT in the recipe.
At Providence Cafe I planned to make the large cupcakes, more for each customer to enjoy!! When I had the batter all mixed, Chef said it looked like a bowl of blood.
He is right, it does look fun and gory. So I decided, why can’t this sweet treat be a fun Halloween treat too? You could make black frosting instead if you wanted, and add red speckles for blood….
BUT for the Cafe, we had to keep it purty! I honestly love the batter, such a vibrant shade of red.
I filled each cup a little more, I wanted to make sure they puffed up lots. I was so happy with the results!
When I practiced I made the cupcakes with a butter cream frosting. However, I have since learned that red velvet is supposed to have cream cheese frosting. So to keep with tradition, and to make sure every red velvet lover is VERY happy, we have a cream cheese frosting for the large cupcakes for the dinner dessert special at the cafe.
Red Velvet Cupcakes – (I basically made the same recipe, with two changes)
3 1/2 cups cake flour (I used pastry flour)
1/2 cup unsweetened cocoa (not Dutch processed)
1 1/2 teaspoon salt
2 cups canola oil ( I used a vegetable/olive oil)
2 1/4 cups sugar
3 ounces red food coloring
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
16 ounces cream cheese, cold
12 tablespoons butter, at room temperature
1 tablespoon plus 1 teaspoon vanilla
6 cups powdered sugar, sifted
Preheat oven to 350º. Put paper liners in three 12 count muffin tins.
Whisk flour, cocoa and salt together in bowl.
Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time. Lower mixer speed to low (you don’t want any splashing!), and carefully add the red food coloring. Add vanilla, then alternate flour with buttermilk, starting with half the flour, then half the buttermilk, the rest of the flour, then ending with buttermilk. Scrape down the bowl, then mix just briefly till combined.
Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
Fill cupcake liners 2/3 full and bake 25-30 minutes or till cake tester comes out clean. Let cool slightly, then remove from pans. Cool completely before icing.
For frosting, beat cream cheese, butter and vanilla just till blended. Add powdered sugar slowly (2 cups at a time) and beat till frosting is smooth and at the correct consistency. You may find you prefer more or less powdered sugar than called for. Makes 4 cups.
What a fun treat, AND I will definitely be making many more red velvet treats in the future!
Do you enjoy red velvet treats? What is your favorite way to enjoy red velvet?
Until next time, Come on in, Have a seat,