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Red Velvet Cupcakes with Cream Cheese Icing

Kristie Hudson
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Today is the first day of February.  Although it’s the shortest month, it’s filled with all kinds of interesting things – just check here.  I think I’m really looking forward to that Hoodie Hoo Day on the list!  Besides finding out if we’re going to have more winter on the 2nd (not much winter here y’all!), there’s also Valentine’s Day.  A day to express your love!  We don’t celebrate Valentine’s Day in any kind of fancy way here at my house.  Last year, my family and I went to dinner and a movie.  That was way more than we usually do!  I’m perfectly okay staying home curled up on the couch, watching a movie, and eating one of these red velvet cupcakes. 🙂

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Giveaway Reminder!

If you missed Friday’s and Monday’s post, head over to check it out!  Vote for your favorite bag pattern and win the bag and some extra goodies.  I entered an Instagram picture of this bag in the Alison Glass link up over at Quilting Jet Girl.  Guess what?  I was the randomly selected winner!  What did I win?  Why more fabric of course!  I’ll be sharing a picture as soon as I get the fabric.  So, if you choose the Drafting Patterns bag, you’ll have a (somewhat) famous bag.  Ha!Ha!

Mom’s Recipe

This red velvet cupcake recipe is based on my mom’s recipe.  I only changed one small thing from her original recipe – the oil.  As you can see by her original recipe she calls for oil, which is vegetable oil.  I decided to try something a little different, which you’ll see further down.  Doesn’t my mother have great hand writing?  You’ll also notice she’s very specific about the flour and pan spray she uses!

Mom dumps everything into the mixer at once and mixes it up.  I decided to break it up a little – mostly for the pictures!  There’s a printable of my version at the bottom.

I always gather all my ingredients and measure them out before I start.  This just makes the process go much smoother!  Make sure to sift the flour for better blending.  My son helped with this part!

Mixing it Up

Once all the ingredients are ready and the oven’s preheating, I put the eggs in the mixer and whipped them up.

I decided to try something different for the oil in the recipe.  I used part coconut oil and part salted butter.  Both were melted and I used slightly less than 1 1/2 cups.

All the ingredients were mixed before I added the red food coloring.  It looks like a cake batter crime scene!  Haha!

Once everything was nice and smooth, I put the batter in my batter dispenser.  I have used this to make pancakes before, but I just realized it’s great for cupcakes too!  No mess – er – less mess!  (I’m just messy!)  You can check out my Instagram for a little video of how easy it is to use.  I still haven’t figured out how to put a video on my blog – still learning things!

After the cups are all filled, pop them in the oven for about 10-15 minutes.  Insert a toothpick in the center to test for doneness.  I take them out when there’s a tiny bit of cake sticking to the toothpick.

Cream Cheese Icing

I’m not a fan of super sweet things.  The cream cheese in this icing helps take the sweetness down a notch.   I like to mix the cream cheese and butter together before adding the powdered sugar.

I want icing in the middle of my cupcakes as well as on top.  Maybe I’ve been watching too much Cupcake Wars on Food Network. :p  To do that, I’m going to use a cupcake corer – the smaller one will do!  Plus I get to eat the cupcake holes. 🙂

I’m using a disposable piping bag with a large star piping tip to fill the holes and ice the tops.

Holes filled!

Tops iced!

Now it’s time for sprinkles!  I put a large, lipped pan under the cooling racks to help catch sprinkle over flow.  There’s still sprinkles in the floor!

Look at those delicious cupcakes!

This one is mine!

For the sake of the blog, I took a bite out of it to show the insides! :p

I hope y’all enjoy the recipe and don’t forget to enter the giveaway!  I’ve got to go clean up sprinkles – or maybe I’ll let my dogs handle that!  Haha!

 

 

 

 

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