August 12, 2009

Red Velvet Cupcakes in Photos

Posted in Dessert tagged , , at 8:54 pm by jenniec00ks

Hey y’all. So I’ve been relocated to Atlanta, Georgia and it’s different. Anyway, I’ve got a few days before school starts so I’m going to try to catch-up on my blogging! As requested, red velvet cupcakes are up first. I brought some of these to work, and one co-worker exclaimed “it’s like a heaven in my mouth” and another exclaimed “it’s an all-day sugar rush,” so let me assure you, these things are SWEET.

So there are these books that I enjoy when I have a quick cake/cupcake to make, they’re called “The Cake Doctor.” The concept is simple, start with a box cake and add a few special things to make them decedent.  I got the red velvet cupcake recipe from Cupcakes: From the Cake Doctor – originally posted here.  This makes 24 regular cupcakes, so you’ll need a muffin pan (or 2) and those paper liners.  I only had a muffin pan that would hold 12 cupcakes, so I used these stand alone heart-shaped foil ones I had.  I believe they were discontinued by Reynolds.   Anyway, without further ado:

1 package (18.25 oz) plain German chocolate cake mix
1 package (3.4 oz) vanilla instant pudding mix
1 cup low-fat sour cream (I found an 8 oz container)
1/2 cup water
1/2 cup vegetable oil
Red food coloring*
3 large eggs
1 cup miniature semisweet chocolate chips

*The original recipe calls for 1 whole bottle (1 oz.) but I found this was way too much.  I think .5-.75 ounces should be just fine for a dark red.  Also be careful, this red stuff is a pain to clean up; so if you don’t want to hassle, skip the red.

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Here’s a simple grouping of the ingredients, piled together.  Lump everything into the bowl except for the chocolate chips and blend w/ an electric mixer on low for 30 seconds so nothing goes flying onto your counter/floor.  Scrape down the sides so you get it all and mix some more on medium-high for 2 minutes.  The batter will be pretty thick – mine is bright red since I used 1 whole oz.

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After it’s all nicely mixed, fold in the cup of chocolate chips with a spatula.  If you’re not into the super sweet, I don’t think it would hurt to cut this back by a bit too.

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By the way, by fold, I mean gently stir.  Pull your spatula down the middle and run it in a semi-circle along one side of the bowl – I drew some skimpy blue arrows on the picture in paint to give you a better idea.

Preheat your oven to 350 degrees Farhenheit while you load up the cupcake liners.

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Then pop ’em in for about 20 minutes.  They’ll look darker and cracked, something like this when they’re done:

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As you can see, I overfilled my heart ones a bit.  They got a little sloppy.  Meh.  I ❤ you anyway.  The cake doctor recommends a white chocolate peppermint cream cheese frosting, which sounds equally decadent, however, it is far more complicated than I wished for at midnight on a weeknight.  So I went with just a bit of pre-made cream cheese frosting, but a very very slim layer.  They didn’t need much, if any at all.  I had one for breakfast, with lunch, and after dinner.  I hope you ❤ them as much as I did.



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