How to Make Amazing Red Velvet Cupcakes

by Alli

What do Red Velvet Cupcakes have to do with movies? I’ll give you a hint. This month’s movie blog hop is celebrating wedding movies and my favorite wedding movie is Steel Magnolias. I’m ditching the armadillo and keeping the red velvet! Red Velvet Cupcakes are included in my top 17 Best Cupcake Recipes.

Amazing Red Velvet Cupcakes

Steel Magnolias

If you’ve never seen Steel Magnolias (gasp!), grab a box of tissue, your favorite beverage, and a red velvet cupcake or two. You’ll laugh, you’ll cry and you’ll fall in love with all of the characters.

Red Velvet Cupcakes

I have a hard time naming my favorite cast member of Steel Magnolias. When you have to choose between Sally Field, Dolly Parton, Julia Roberts, Olympia Dukakis, Shirley McClaine, Daryl Hannah, and Tom Skerritt, it’s a toss-up every single time.

To give you a little background (no spoilers allowed!), here’s the deal. Steel Magnolias takes place in a small southern town. Yay for small southern towns and delicate, but strong, southern women!

“M’Lynn (Sally Field) is the mother of bride-to-be Shelby Eatenton (Julia Roberts), and as friend Truvy Jones (Dolly Parton) fixes the women’s hair for the ceremony, they welcome a helping hand from aspiring beautician Annelle Dupuy Desoto (Daryl Hannah). Diabetic Shelby has a health scare, which is averted but doesn’t bode well for her hopes of having children. Time passes, and the women and their friends encounter tragedy and good fortune, growing stronger and closer in the process.” 

Steel Magnolias - Red Velvet Cupcakes

Did you know that Meg Ryan was first approached to play Shelby (Julia Roberts)? She declined in order to star in When Harry Met Sally. I think it’s a win-win for all!

Red Velvet Cupcakes

In the movie, the groom’s cake is a red velvet cake in the shape of an armadillo. I’m skipping the armadillo and making red velvet cupcakes instead.

Red Velvet Cupcakes

I’m southern, born and bred, and we’ve always claimed Red Velvet Cake as ours. According to Cheesecake.com, The Adams Extract company attributes itself to making the “original” Red Velvet Cake in the 1920s. Currently, you can buy the mix from the company in its vintage packaging.”

The Waldorf Astoria Hotel in New York City also claims to be the birthplace of the Red Velvet Cake.

Either way, I grew up eating Red Velvet Cake with delicious Cream Cheese Icing and for this go-round, I’m making Red Velvet Cupcakes. I like having my own cake!

Let’s Bake Red Velvet Cupcakes with Cream Cheese Frosting

Preheat oven to 350º F. Combine flour, cocoa, baking soda, and salt in a medium bowl. Set aside.

Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add the sour cream, milk, food color and vanilla. Beat in flour on low speed until blended. Do not overbeat.

Spoon batter into 24 paper-lined muffin cups. Fill each cup 2/3 full.

Bake 20 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 5 minutes. Remove from pans and cool completely. Frost with cream cheese frosting.

Red Velvet Cupcakes

Red Velvet Squares - Most Viewed Posts - Triple Chocolate Mousse Cake, Italian Cream Cake and Amazing Red Velvet Cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1 (1 oz.) bottle red food coloring
  • 1 Tablespoon vanilla extract
  • Cream Cheese Frosting:
  • 1 (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350ºF.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
  4. Beat in eggs one at a time.
  5. Mix in sour cream, milk, food coloring and vanilla.
  6. With mixer on low speed, gradually mix in the flour until just combined. Be careful not to over beat.
  7. Spoon batter into 24 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in a cupcake comes out clean.
  8. Cook in pan on wire racks for 5 minutes. Remove from pan and cool completely. Frost with Cream Cheese Frosting.

Frosting:

  1. Mix the cream cheese and butter together on medium speed until light and fluffy (using the whip attachment of a stand mixture if possible.)
  2. Turn the mixer on low and add the powdered sugar, a little at a time, scraping down the sides of the bowl occasionally.
  3. Turn up the speed to medium and beat for approximately two minutes or until light and fluffy.

Did you make this recipe?

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Red Velvet Cake

Note:  I use an entirely different recipe when I make a red velvet cake. I make this one at Christmas every single year! It calls for buttermilk and vinegar instead of sour cream and milk. Enjoy!
 
Red Velvet Cake and Red Velvet Cupcakes are a favorite any time of the year
 
I think you should try them both and then let me know which one you like the best.
 
Helpful Hint: Sometimes, I double the cake and frosting recipes to make a 4-layer cake.
 

Red Velvet Cake

Red Velvet Squares - Most Viewed Posts - Triple Chocolate Mousse Cake, Italian Cream Cake and Amazing Red Velvet Cupcakes

Ingredients

  • 1/2 cup Crisco
  • 2 eggs
  • 1-1/2 cups Sugar
  • 2 oz. red food coloring
  • 2-1/2 cups plain flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • One Tablespoon vinegar
  • One Tablespoon vanilla
  • 2 Tablespoons cocoa
  • 1 tsp. baking soda

Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 box powdered sugar
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350º F.
  2. Line two cake pans with waxed paper. Grease and flour cake pans.
  3. In a mixing bowl, cream shortening, sugar, and eggs.
  4. Make a paste of red food coloring and cocoa. Add cocoa mixture, vanilla, and buttermilk to creamed ingredients.
  5. Sift flour, salt, and soda together and add to above mixture. Beat well. Fold in vinegar. Pour into two cake pans and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Cool for 10 minutes in the pans on rack. Remove from pans and cool completely on a wire rack before frosting.

Cream Cheese Frosting

  1. In mixing bowl, beat cream cheese, butter, and vanilla with mixer until blended. Add sugar gradually, beating after each addition.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

 
 
 
 


 

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