Who doesn't like red velvet cake? It's probably the next best thing to chocolate.
I made these decadent beauties for my friend's birthday party get-together last night. Happy Birthday to Heather!
It was my first time making these, and I must say, they are pretty delish! When I first read the recipe, I almost ran away screaming when it didn't call for a boxed cake mix.
Yes people, I made these from scratch. I can't believe it myself so you're entitled to have reservations.
Putting the cute apron my mom made for me to good use.
She's so handy.
Cakes:
4 ounces 62% bittersweet chocolate baking bar (I couldn't find 62% exactly, so I got 60% in the Ghirardelli brand)
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
1 tablespoon white vinegar
1 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla
1 tablespoon red food coloring
Frosting: (I just used store bought cream cheese frosting to make it easy)
1 pkg (3-ounce) cream cheese, room temperature
2 tablespoons butter, softened
2 tablespoons milk
½ teaspoon vanilla
3 cups powdered sugar
Assorted sprinkles (optional)
Preheat oven to 350° Paper-line 18 muffin cups.
Microwave chocolate in small, uncovered bowl on high (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave an additional 10-15 second intervals, stirring just until melted. Cool to room temperature.
Combine, flour, baking soda and salt in a small bowl. Combine milk and vinegar in a small glass measure. Beat sugar, oil, eggs, and vanilla in large bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon the mixture into prepared muffin cups, filling 2/3 full.
Bake for 22-27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with cream cheese frosting. Top with sprinkles, if desired.
Frosting: Beat cream cheese, butter, milk, and vanilla in medium mixing bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1¾ cups.
Tips: Store bought cream cheese frosting may be used. Frosting can be piped on for a professional look.
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We also met to watch the much-anticipated 2010 Chi-O Reunion video directed and produced by our one and only Bakian. It was freakin' awesome! What a fun way to display our trip back to the little apple.
The Little Apple=The greatest place in the world
Pre-movie
During Movie, cracking up
Post Movie
3 Comments:
holy moly! i had no idea you made those cupcakes from scratch! and they were delicious! thank you again!
You are so cute! And you are becoming quite the photographer!! What kind of camera do you have?
We have a Canon EOS Rebel XSi. We bought it before we went to NY last year. According to my hubs extensive research, it's the best SLR (meaning professional) camera you can buy that's under $1000. It's definitely a bigger, more professional camera that can get really annoying to lugg around, but it takes great pictures! We have had it for almost a year now, and I am still trying to figure out all the settings:). The nice thing is that the pre-set settings are pretty dang good, so you don't have to know much about the manual settings:).
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