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Shanna's Kitchen
Palm Coast Friday, Feb. 11, 2011 7 years ago

Eat your heart out

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by: Shanna Fortier Associate Editor

As a 20-something, I don't pretend to be a food expert. But I am learning. I enjoy asking my family for recipes and looking online, in magazines and on TV.

For my first blog, I wanted to turn to an expert … Paula Deen.

If you are familiar with Deen’s style, then you know she is about one thing: butter. But I have to say that this recipe only has two sticks of butter.

I am not usually very festive when it comes to Valentine's Day, but I watched "Cupcake Wars" on the Food Network the other day, and they said something that really sang to me: “Love doesn’t make the world go round, cupcakes do.”

Perfect
, I thought. What better way to start off my PCO blog than with Red Velvet Cupcakes with Cream Cheese Frosting and fresh strawberries on top. Eat your heart out.


What you’ll need:
Red Velvet Cupcakes (makes 24 cupcakes):
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:
• 1 pound cream cheese, softened – (I used 1/3 the fat, and no one tasted the difference)
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

Fresh strawberries, for garnish

What to do:  
Red Velvet Cupcakes (makes 24 cupcakes):

Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake papers.
 


In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. 

 

 
In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer.

 

 

 

 

 

 

 
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for 20-22 minutes. For best results, turn the pans once, half way through, but it’s not necessary. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. 



Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

 

 

 

 

 

 

 

Add the sugar, and, on low speed, beat until mixed well. Increase the speed to high and mix until very light and fluffy.
 



Garnish a fresh strawberry or raspberry.

 

 

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