What's In It Wednesday: Red Velvet Cupcakes

Wednesday, December 24, 2008


Yes, it's time for an all-new edition of What's In It Wednesday, when Chic & Green takes a hard look at the nasty and harmful ingredients in some of the most popular beauty products on the market.

Today we will take a serious look at what I baked for tonight: RED VELVET CUPCAKES.

Filled with white flour, red food coloring, white sugar and more, I am sure that this dessert is not so good for you. That's my bottom line....and I pretty much guarantee that this recipe may just increase your bottom line :)

All kidding aside, I am going to share a simple, delicious recipe for these lovely treats! We're skipping the beauty products this week and focusing on baking.

I normally substitute natural applesauce for oil, wheat flour for the white, and natural colorings such as beet juice and elderberry...however, it's Christmas Eve, so I'm not doing so with this yummy one!

This is loosely based on a Paula Deen recipe. I've modified it because there was so much oil in the original, and not enough cocoa powder to suit my own tastes.

Enjoy!

This recipe will yield 8 to 10 cupcakes.

Please note that I have no patience for piping the frosting onto my cupcakes...I can't make gorgeous cakes and pies, but these will taste yummy for sure! If I have time, I'll post pictures of other things I am making for tonight, including chocolate toffee bars and homemade marshmallows.

Preheat oven to 350 degrees.

Sift together the following dry ingredients in one bowl:

1 1/4 c. all purpose flour
3/4 c. granulated sugar
1/2 t. baking soda
1/2 t. salt
3 T. unsweetened cocoa powder

Set aside.

In another bowl, beat one egg. Add in 1/2 c. vegetable oil. Then add 1/2 c. buttermilk, 1/2 t. of distilled white vinegar, 1 T. vanilla extract and beat together. Add in 2 T. red food coloring. Blend. I am using a wooden spoon because Tom is using the mixer with the boys for their Sponge Bob Squarepants pineapple gingerbread house now. Now blend the wet and dry ingredients thoroughly.

Pour into greased muffin pans or into muffin paper liners in a muffin pan.

Bake for 20 minutes.

Let cool.

While cooling, let's make a super yummy cream cheese icing!

Mix 1 (8 oz.) package of softened cream cheese with 1 1/2 c. confectioner's sugar, 1 T. vanilla and a stick of softened, unsalted butter. This I am using the mixer for since Tom and the boys are done using it for the icing of their gingerbread house. I am mixing on medium for about 90 seconds.

Ice the cupcakes and eat! Or save them for company....or both! I have eaten one already this morning.


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