To: Owners of those Fancy Schmancy KitchenAid Mixers:
You’re cheating. You want to know why? Because you don’t know what it’s like to cry over spilt milk. You don’t know the sweat it takes to alternate the dry ingredients with one hand, mixing a handheld with the other, and scraping the sides of the bowl with your non-existent third arm. You don’t know what it’s like. Oh, the anguish. The tears. The defeat.
I’m going to ransack your house and steal your KitchenAid Mixer. I run fast for food. Watch out. With your amazing mixer, my Red Pink Velvet Cupcakes will tromp your Italian Cream Cake. They’re going to fight, and I will dominate. Victory is mine. Respectfully, Evie
Confession: I think this is the first time I have ever made cupcakes. Naturally, I chose a pretty difficult recipe, and did I mention they’re pink?
Red Pink Velvet Cupcakes with Cream Cheese Frosting
Yet another recipe from the Cooking in the South cookbook. Her desserts are a-mazing, and her red velvet cupcakes aren’t pink. She probably has one of those KitchenAid mixers. In the infamous words of Mr. Dynamite himself … Lucky.
- 2 ½ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 ½ cups sugar
- 3 large eggs
- 1 teaspoon of white vinegar
- 2 teaspoons of vanilla extract
- 1 ounce red food coloring
- 1 cup buttermilk
- Cream Cheese Frosting
Preheat the oven to 350 degrees. Place 24 paper cupcake liners in the cupcake pan. In a medium bowl, sift the flour, baking soda and cocoa powder. In a large bowl, combine the oil, eggs and sugar, mixing well until thoroughly combined. In a small bowl, mix the vinegar, vanilla and red food coloring. Add to the oil mixture, blending well. Add the flour mixture with the oil mixture in three stages alternating with the buttermilk and beginning and ending with dry ingredients. Pour equal amounts of batter into the cupcake liners. Bake for 22-24 minutes. Take out of the oven and let it cool for about 20 minutes. Ice with the cream cheese frosting.