Valentines Day is in just a couple of days! Here is a wonderful, decadent recipe to give your Valentine's Day a little extra flair! After searching (for longer than I want to admit) through what ingredients should be in a Red Velvet cake, I decided on one particular recipe. Well, I tried it....It came out, BLAH! I even tried putting marbles in the cupcake tins to try to create heart shaped cupcakes. Let me just say, THAT was a disaster! The cupcakes oozed over the tops making the hearts not even recognizable. They were now poor, ugly, decrepit cupcakes! The flavor of the cake was not horrible, it was just not up to my standards either. When I create something, I want it to taste AMAZING. It was time to have a recipe makeover!!! I decided to try MY OWN recipe. I REALLY hoped that my recipe turned out better than the last one because I did not have them time and money to fail the recipe again.
I better tell you up front, I fall into the category of people that like a little more chocolate in their Red Velvet Cake. Just a warning for those of you that think more chocolate is not how Red Velvet is supposed to be made, and that I am certainly going to be sent to the underworld for such a abomination. BUT... I let the fam taste test the two cakes and my recipe won hands down. All is not lost for the sad batch of cupcakes though! I will put them gently in the food processor and grind them to smithereens, and then use them as sprinkles for my yummy cupcakes.
Any way if you are still here, HERE is the recipe for my Red Velvet Cupcakes.
Anjella's Red Velvet Cupcakes
1 Box Betty Crocker German Chocolate Cake Mix
3 TBL. Cocoa powder
1 Cup Buttermilk
2 Sticks of Melted Butter
4 Eggs
1 Bottle of Red Food Coloring (1 oz.)
1 tsp. Vanilla
1) Preheat oven to 350 degrees and place cupcake liners in cupcake tins.
2) Place all the ingredients in a mixing bowl. Beat on low speed for one minute or until all the ingredients are combined. Scrape down sides with a spatula. Beat at medium/high speed for an additional 2 minutes, until fluffy.
3) Divide the batter evenly between the 24 cups. (You could turn it into a whole cake here, if you so desire. You will need to increase the baking time though.)
4) Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool completely before frosting. Frosting recipe below.
Anjella's Whipped Cream Cheese Frosting
3 C. Whipping Cream
3/4 C. Powdered Sugar
1 (8 oz)stick of cream cheese really softened and divided (so it will mix in better)
1 small box instant Cheesecake flavored pudding mix
Beat whipping cream and powdered sugar until it holds a soft peak. Beat in cream cheese just until it is blended in. I separated my cream cheese into 5 parts before I added it to the cream mixture, so that it wouldn't be one big clump. Add pudding (and vanilla) and beat until it reaches desired consistency. Frost cake or cupcakes immediately.
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