Red Velvet Cupcakes for Valentine's Day

Nothing says Valentine's Day quite like Red Velvet Cake. It combines that nice deep red Valentine color with Chocolate.

I've posted "Natural Red Velvet Cake Recipes"  that don't use red food dye, but real Southern Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake but you use cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

So for another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! You can't get more Southern than Paula! I added more cocoa, because I do like them to taste a bit more chocolate-y. These are perfect for your Sweetie this holiday, and you can make ahead. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

RED VELVET CUPCAKES

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 teaspoon salt
2 tbsp DARK cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Madagascar vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon Madagascar vanilla extract
4 cups sifted confectioners' sugar

Directions
1. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers (or use mini-cupcake pans and double).
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red Velvet Shake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

Hat Tip: Doc Quartermass who loves Red Velvet Milkshakes and anything chocolate!