Monday, June 21, 2010

Red Velvet Cream Filled Cupcakes

What is it about Red Velvet cake that is so appealing? It's a classic Southern dessert that never gets boring. When my new cookbook Southern Living Comfort Food arrived in the mail last week, I could not wait to try a recipe. My middle daughter begged for the Red Velvet cake. The recipe in the book was for a three layer cake but she wanted cupcakes so I cut the recipe in half and made cupcakes instead. Then we decided we wanted to fill the cupcakes with cream, something I'd never done before. But I found out it's super easy. The usual icing for this recipe is cream cheese but my middle one doesn't like cream cheese so I tried another regular white icing. The recipe turned out bad so next time, it's the cream cheese icing. She can just scrape it off :)

Red Velvet Cream Filled Cupcakes

1/2 cup butter, softened
1 1/4 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1 1/2 tablespoons cocoa
1/8 tsp. baking soda
4 oz sour cream
1 tsp. vanilla extract
1 1 oz. bottle of red food coloring

Preheat the oven to 350 degrees. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, cocoa, and baking soda in another bowl. Add to butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon batter into lined or greased cupcake pan, filling about 2/3 full.

Bake at 350 degrees for 18 to 20 minutes or until wooden pick inserted comes out clean. Remove cupcakes onto a wire cooling rack. Cool throughly.

1 1/2 cups heavy whipping cream
sugar to taste

Whip the heavy whipping cream with a mixer until stiff peaks form. Add sugar to taste.

Using a decorator's bag and a long decorating tip (Joann's has these available with the cupcake supplies), fill the bag with the whipped cream. Insert the tip into the top of the cupcake about half way and squeeze the cream inside until the top moves up slightly. Cover with icing. Keep in the refridgerator.

"Cakes nourish much more than the body. They feed the soul."
-Southern Living Comfort Food cookbook


Anonymous said...

I love that quote about cakes and it is so true. My favorite dessert is always cake! These cupcakes sound just wonderful. I will have to try them. You are right there is something about Red Velvet cake.

sweetflutterbys3 said...

I agree, I couldn't imagine life without cake! I can't wait until I can make another one. Let me know how your cupcakes turn out. And thanks for the sweet comments!

Sweet Virginia Breeze said...

Now I'm craving a red velvet cake. Sounds delicious!

sweetflutterbys3 said...

Thanks, Sweet!

queen of everything said...

red velvet is my favorite, but i too dislike cream cheese. i usually use a seven minute icing on it. these look fabulous

sweetflutterbys3 said...

Thanks, queen! Cream cheese is yucky to a lot of people. I think the red velvet goes so well with just about any icing.

Beth said...

Hi there, Mary Ann! Just checking in after a little computer hiatus. I have many happy memories involving Red Velvet cakes. There were always several at the Sunday dinner-on-the-grounds at the country Baptist Churches I grew up in in eastern North Carolina. And I always had to have a piece. Along with deviled eggs and fried chicken and pecan pie. Mmmm...

sweetflutterbys3 said...

Hi Beth! It's good to hear from you!

Don't you just love those wonderful memories? I really wanted my kids to grow up enjoying the same, but here in the north they don't do that sort of thing. But, I'm doing my best to make sure they are familiar with all the foods that go with such an event!

Brenda ND said...

Those cupcakes look great. Thanks for the recipe. I'd like to try them. :)

sweetflutterbys3 said...

Thanks Brenda ND! Welcome, and thanks for stopping by!