Red Velvet Cuppy Cakes

Another coworker birthday meant another baking opportunity at the end of January! When I asked what kind of treat my coworker would like to celebrate her special day, she was less specific than her predecessor's request for savory scones. Instead, she simply wanted something chocolate. While the thought of brownies did cross my mind, I was hoping to try something a little more adventurous again, and I remembered her ordering a Red Velvet dessert at Claim Jumper for her birthday last year. Though deeply red, Red Velvet cakes are actually made with cocoa powder, and so I hoped a cupcake version would fulfill her craving.

After searching both cookbooks and websites for a tasty (and easy) Red Velvet cupcake recipe, I discovered that the ones calling for cake flour (which I didn't have) usually called for buttermilk (which I did) and the recipes that called for flour that I did have were lacking in buttermilk, and most of them seemed like they just didn't have quite enough cocoa powder to taste like chocolate anyway. Not to mention the fact that vinegar still sounded like an odd ingredient in a baked good to me.

Still, I was determined to produced Red Velvet Cuppy Cakes that morning to take to work that day. It was time to start adapting.

While I tend to stay away from a lot of Food Network recipes simply because they can be fairly complex, I had stumbled upon the famous Paula Deen's Red Velvet cupcake recipe that didn't require cake flour and didn't sound too complicated. Though my cooking tends to be a lot lighter than Paula Deen's (much less butter), I had a feeling I could adapt the recipe to my needs easily enough too. The public comments on the recipe recommended using more cocoa powder (what I had in mind) and less oil (huzzah!) so I didn't dive in completely unprepared. I also halved the recipe--more manageable to make and take in one morning before work. The results:

Ingredients:

For the cupcakes:

1 and 1/4 cups whole wheat pastry flour (my staple)
1/2 + 1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 + 1/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 Tablespoon red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon vanilla extract

For the frosting:

8 ounces Neufchatel (it's what i had in the fridge--cream cheese will work)
1 stick of butter
2 cups sugar (the original recipe called for powdered sugar but I only had granulated baking sugar)
1/2 teaspoon vanilla extract

Directions:

1.) Preheat the oven to 350 degrees. In a bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla (be careful that the very red food coloring and resulting mixture doesn't get on your clothes).

2.) Combine the dry ingredients and the wet ingredients slowly. Stir until well mixed, and then pour into a cupcake tin lined with paper wrappers until each is about 2/3 full.

3.) Bake the cupcakes for about 20 minutes, using a toothpick to test for doneness (watch the time closely so they don't overbake and come out dry).

4.) Remove from oven and let cool completely before frosting. To create the frosting, beat the cheese and butter with an electric mixer until smooth, add the sugar and beat again on a low speed. Finish on a high speed until the mixture becomes light and fluffy.

That's all there is to it! If I were to make it again, I might try cake flour, a little less baking time, and with powdered sugar in the frosting. But all in all, I think this birthday treat turned out quite beautiful, and disappeared from my office break room quite rapidly. With the chocolate flavoring and rich red color, it's also something to keep in mind for Valentine's Day. Which is coming up. In nine days. Just saying. Be prepared....