It's a southern tradition, no matter which part of the South you are from. Red Velvet cake is a staple at family reunions, dinner-on-the-grounds, and in true southern restaurants. Most anyone you ask has a fond memory of "the best piece of Red Velvet cake I ever ate...".
In my cupcake adventures, Red Velvet cupcakes have come up again and again as the favorite flavor of many people. Knowing my need for a good recipe, my friend Pam offered to get the recipe from another friend of hers that makes "the best" Red Velvet cake. She came through! (Thanks, Pammy.)
My first attempt at the recipe was for a very busy weekend. The weekend after the 4th of July was one filled with many parties and celebrations. I needed to make enough cupcakes for two events on the same day: April and Robin's Going Away and the Tally Hills 4th of July Celebration.
On Thursday evening, I made three batches of the recipe, or six dozen, and mixed up the frosting and finished them on Friday. It was a fun recipe to make. In addition to the thrill of trying something new, it allowed me to immerse myself in my favorite color (red, of course) and practice chemistry. (The buttermilk and baking soda part is just cool!)
The recipe calls for a FULL bottle of red food coloring. It makes a beautiful red cake! Perfect, perfect color.
Fresh out of the oven without the milk mixture. |
When adding the milk mixture, be patient. Leave the cupcakes in the pan, poke LOTS of little holes in the top and start filling. Using a teaspoon, I added about one to two spoonfuls at a time. In all, I added 1 - 2 tablespoons per cupcake. There was extra milk mixture left over.
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The cupcakes AFTER adding the milk mixture. |
Saying Goodbye
As I've said before, I enjoy baking cupcakes for special events. Even for not so happy occasions. Cupcakes seem to make everything better. April and Robin were moving to Texas and a party was planned to celebrate their new adventure. Tina was the hostess and our house was the venue.Friends and co-workers showed up at Noon. Pops made some awesome pork, Steve and Pops grilled burgers, April brought her famous potato salad (Yum!!!), and we feasted and enjoyed each others company. If there is anything this group is good at, it's party planning and execution. There is never a shortage of food and fun. I think we could make a good time out of a bag of chips and a can of peanuts. It's about being together.
The cupcakes were lovely. April really enjoyed them, which was my primary goal. They are her favorite. I sent many home with her and others. I hope they also take happy memories with them. April and Robin only came into our lives a few years ago, but they have already found a permanent place in our hearts. We all will miss them.
Celebration of Freedom
Later that same afternoon, we packed up our picnic gear and headed just a few miles down the road to Tally Hills. The annual Tally Hills 4th of July Celebration is a gathering of the residents of the subdivision and their family and friends. We've been going since Kennedy was just a few days old.The annual event has changed over the years. It started as a small gathering next to the lake and has evolved into a real festival! The lawn mower race and the lawn mower parade have been augmented over the years with horseback rides, over-the-top fireworks, and a tastiest treat contest. I entered the contest last year with a homemade pie, but was thwarted by Larry and his awesome apple pie goodness.
This year, I entered with my Red Velvet Cupcakes. They were pretty, patriotic, and pretty tasty. Perhaps I had a chance...
I am the custodian of the awesome hand-crafted award for the next year. It is proudly displayed in my kitchen and serves as inspiration to create more tasty treats.
The cupcakes were enjoyed by adults and kids alike...
All forms of creatures had a great time! Thanks to the hosts and families of Tally Hill for allowing friends and strangers to gather and celebrate our many blessings in this beautiful country of ours.
No matter what may be around the next bend in the road on your life's journey, make room in your suitcase to carry the memories of those you've encountered along the way. We may be far apart physically, but emotional connections know no bounds.
Angie
Now for the recipe...
Red Velvet Cupcakes
Ingredients:
For the cupcake batter:
· 2 c. all purpose flour
· 1 tsp. baking powder
· 1 tsp. salt
· 1 tsp. cocoa powder
· 3/4 c. vegetable oil
· 1 & 1/2 c. sugar
· 2 eggs
· 1 c. buttermilk
· 1 tsp. baking soda
· 1 oz. red food coloring
· 1 tsp. distilled white vinegar
· 1 tsp. vanilla extract
Milk mixture to pour over the cupcakes:
· 1/2 c. milk
· 1/4 c. sugar
Directions:
For the cupcake batter:
· Preheat the oven to 350 degrees F.
· Line two cupcake pans with paper liners (24 total).
· Sift together flour, cocoa, baking powder, and salt in large bowl.
· In the large mixing bowl of a stand mixer, cream oil and sugar. Add eggs one at a time until incorporated.
· In a small bowl or cup, mix buttermilk and baking soda together with a fork. Mixture will rise.
· Alternately add flour mixture and buttermilk mixture to the creamed sugar.
· Add food coloring, vinegar and vanilla to the mixture
· Fill cupcake liners 2/3 full with the cupcake batter.
· Bake for 20-25 mins. or until a toothpick inserted in the center of a cupcake comes out clean.
· Remove cupcakes from the oven. Leave cupcakes in the pan and poke hols in the tops with a wooden toothpick or skewer. Immediately spook 1 - 2 tbsp. of milk mixture over each cupcake. (I recommend SLOWLY adding 1 - 2 tsp. at a time to each and repeat. I had extra milk mixture left.)
· Let cupcakes cool in pans. (The milk mixture makes the cupcakes wet on the bottom.)
· Top with Cream Cheese Frosting (see Let the Adventure Begin post).
Milk mixture to pour over the cupcakes:
· Mix milk and sugar in saucepan.
· Boil until frothy.
Makes 24 cupcakes.
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