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I have spent many-a-Valentine’s Day moping on the couch in my ugliest old sweats. I’ve also been known to pass the Feb. 14 griping about outrageous flower prices and the sappiness of Hallmark cards.
This year, I could pine for the days when my husband still tried to impress me with pretty little baubles and fancy champagne. Or I could actually just enjoy Valentine’s Day the way it is meant to be enjoyed - as the perfect excuse to gorge on a fantastic array of seasonal sweet treats. When else can you munch on pink M&M’s at work, eat chocolate dipped strawberries for dinner and consume conversation hearts at the gym? For one day only, guilt disappears and sugar reigns. So I bake, getting ready to share the love.
At the Bakery Boutique in Smithfield, RI, owner Deana Cimorelli watches her adorable red velvet cupcakes fly out of the case all through the month of February. With its moist, delicate, and faintly cocoa-scented ruby base topped with smooth, sweet and tangy frosting, red velvet makes for the ultimate Valentine’s Day treat. These cupcakes are perfect for sending along to school, sharing with your sweetie, or simply devouring yourself. Best of all, red velvet cake isn’t difficult to prepare.
Cimorelli says there are only two keys to spectacular red velvet cupcakes. First of all, don’t skimp on the butter (remember, guilt doesn’t exist on Feb. 14). And secondly, fresh, homemade, cream cheese icing is a must.
Red Velvet Cupcakes with Cream Cheese Icing
Makes about 3 dozen
Cupcakes
- 4 cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter
- 2 1/3 cups granulated sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 teaspoon red wine vinegar
- 1 teaspoon red food paste gel
- 2 teaspoon vanilla extract
- 1 ½ cups buttermilk
Directions:
In a medium bowl, combine the flour, cocoa, baking soda, and salt. In a separate bowl, cream the butter, sugar, and oil until pale yellow in color. Add the eggs one at a time until fully incorporated. Add the vinegar, red color, and vanilla extract. When the ingredients are fully combined, add half the flour, mix well, then add all of the buttermilk, followed by the remaining flour. Mix until all of the flour is incorporated. Once combined, scoop batter into foil-lined cupcake pans and fill to 2/3 full. Bake at 350 degrees for approximately 18-20 minutes. Rotate pans halfway through time for even baking. Let cupcakes cool in pan for at least 10 minutes.
Cream Cheese Icing
- 16 ounces softened full-fat cream cheese
- ½ cup softened unsalted butter
- 2 teaspoons vanilla
- 5 cups sifted confectioner’s sugar
Directions:
Beat cream cheese and butter together until silky smooth; making sure there are no lumps. Beat in the vanilla, then add the sugar one cup at a time until fully incorporated.
Ice cupcakes with cream cheese frosting once cupcakes are completely cooled.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
I have spent many-a-Valentine’s Day moping on the couch in my ugliest old sweats. I’ve also been known to pass the Feb. 14 griping about outrageous flower prices and the sappiness of Hallmark cards.
This year, I could pine for the days when my husband still tried to impress me with pretty little baubles and fancy champagne. Or I could actually just enjoy Valentine’s Day the way it is meant to be enjoyed - as the perfect excuse to gorge on a fantastic array of seasonal sweet treats. When else can you munch on pink M&M’s at work, eat chocolate dipped strawberries for dinner and consume conversation hearts at the gym? For one day only, guilt disappears and sugar reigns. So I bake, getting ready to share the love.
At the Bakery Boutique in Smithfield, RI, owner Deana Cimorelli watches her adorable red velvet cupcakes fly out of the case all through the month of February. With its moist, delicate, and faintly cocoa-scented ruby base topped with smooth, sweet and tangy frosting, red velvet makes for the ultimate Valentine’s Day treat. These cupcakes are perfect for sending along to school, sharing with your sweetie, or simply devouring yourself. Best of all, red velvet cake isn’t difficult to prepare.
Cimorelli says there are only two keys to spectacular red velvet cupcakes. First of all, don’t skimp on the butter (remember, guilt doesn’t exist on Feb. 14). And secondly, fresh, homemade, cream cheese icing is a must.
Red Velvet Cupcakes with Cream Cheese Icing
Makes about 3 dozen
Cupcakes
- 4 cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter
- 2 1/3 cups granulated sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 teaspoon red wine vinegar
- 1 teaspoon red food paste gel
- 2 teaspoon vanilla extract
- 1 ½ cups buttermilk
Directions:
In a medium bowl, combine the flour, cocoa, baking soda, and salt. In a separate bowl, cream the butter, sugar, and oil until pale yellow in color. Add the eggs one at a time until fully incorporated. Add the vinegar, red color, and vanilla extract. When the ingredients are fully combined, add half the flour, mix well, then add all of the buttermilk, followed by the remaining flour. Mix until all of the flour is incorporated. Once combined, scoop batter into foil-lined cupcake pans and fill to 2/3 full. Bake at 350 degrees for approximately 18-20 minutes. Rotate pans halfway through time for even baking. Let cupcakes cool in pan for at least 10 minutes.
Cream Cheese Icing
- 16 ounces softened full-fat cream cheese
- ½ cup softened unsalted butter
- 2 teaspoons vanilla
- 5 cups sifted confectioner’s sugar
Directions:
Beat cream cheese and butter together until silky smooth; making sure there are no lumps. Beat in the vanilla, then add the sugar one cup at a time until fully incorporated.
Ice cupcakes with cream cheese frosting once cupcakes are completely cooled.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
