Here is the definition of a good friend: someone who remembers that once upon a time you mentioned in passing that you don't like coconut, and several month later when she brings fabulous cupcakes as dessert for supper club, she leaves the coconut off 3 of them just for you.
We have a guest blogger today: Attorney Mom, who has the BEST recipe ever for red velvet cupcakes. Serve them with a shot glass of milk at your next dinner party and people will love you.
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So, it's exciting to be a guest-blogger, but nerve-wracking too, as I'm entering the pages of my dear friend's fantastic, discerning-palate blog! Luckily for me, she fell for these cupcakes! Now, throughout my life, to my husband's great lament, I somehow missed the majority of my mum's cooking instructions, but I did manage to catch some baking tips. One tip, not to bake when it's raining, held true the first time I tried this recipe- my cupcakes were flat as pancakes! Because the family taste-test panel (husband, toddler and two big dogs) gave them a thumbs-up on taste, I tried the recipe the next day, and they turned out great- the texture of the cakes is incredibly smooth! And, while the original recipe calls for adding coconut to the cream cheese frosting, I suggest plain cream-cheese frosting as the coconut doesn't impart that much, or any, discernible flavor. Enjoy!
Red Velvet Cupcakes (from Southern Living magazine)
1 3/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 cup unsalted butter, divided
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1 cup buttermilk divided
1 teaspoon distilled white vinegar
1/4 teaspoon baking soda
2 8-oz. packages cream cheese, room temperature
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Line 18 muffins cups w/ liners. Sift flour and cocoa into small bowl. Use electric mixer to beat 1 1/2 cups sugar and 3/4 cup butter until smooth in large bowl. Beat in eggs 1 at a time; add red food coloring plus 1 teaspoon vanilla. Mix in dry ingredients in 3 additions, alternating with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.
Pour batter into muffin cups, about 3/4 full- Do not overfill! Bake about 20 minutes.
For frosting: Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla until smooth; add powdered sugar, with additional quantity to taste.
