We are still unpacking, but today I wanted to share with you a southern inspired recipe. Hopefully, we will be unpacked soon so that we can
stop tripping over boxes get back to cooking and crafting.
Today I am very excited that my husband Jaime generously agreed to let me share his red velvet cake recipe (altered a bit to make red velvet cupcakes) and his easy cream cheese frosting recipe. Many of Jaime’s friends request that he make his red velvet cake for celebrations and special occasions and he has been doing so for years. But for the first year or so that we were dating, while I heard a lot about his red velvet cakes, I didn’t have the opportunity to try one.
Jaime finally remedied this and in doing so set my standard for red velvet — which I had never had before I had his. His red velvet is moist and dense with a rich red color, which contrasts nicely with the creamy white cream cheese icing and crunchy pecans.
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon of cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 3 tablespoons red food coloring
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
- 2 eggs
- 1 cup buttermilk
For the frosting and topping, Jaime used:
- 1/2 cup butter (1 stick), softened
- 1 8 ounce package of cream cheese
- 1 teaspoon vanilla
- 1 pound powdered sugar
- 1/4 cup pecan pieces (or more if desired)
Jaime preheated the oven to 350 degrees and lined two cupcake pans (24 cupcakes total) with paper liners.
He then mixed together the flour, baking soda, cocoa, and salt. In a separate bowl he then mixed together the sugar, oil, food coloring, vanilla, vinegar, and eggs. He then added the wet ingredients to the dry ones and mixed them together. He then mixed in the buttermilk.
He poured the batter into the prepared pans and baked the cupcakes for about 15 minutes. The cupcakes are done when a toothpick inserted into the center of a cupcake in the center of a pan comes out clean.
Once the cupcakes were cool, he beat the butter and cream cheese together using an electric mixer. When the butter and cream cheese were mixed together and smooth, he added the vanilla and powdered sugar and continued to beat until smooth.
He removed the cupcakes from the pans ad piped the cream cheese onto the the cupcakes. Finally, he topped each cupcake with a pecan piece.