Tomorrow, I am presenting marketing strategies using my Friends Food Family website to the Women's Business Network in Mansfield. This is a great group of women who own small businesses, network like no other and bring their face to face relationships on-line. We are going to discuss ways of helping each other grow our businesses on-line using social media.
Since I am a food blog, I wanted to bring a sweet treat. I decided that I was going to bring cupcakes because...
1. People will eat a cupcake quicker than a piece of cake.
2. Easter is coming and I love to find new cake recipes very year for my 20+ guests.
I decided last week I wanted to make a red velvet cupcake because everytime I go to a bakery, they are showcasing red velvet cupcakes with a cream cheese frosting. I knew that I also wanted to make a rich chocolate cupcake because I am a chocoholic and lastly, I wanted to bake something that was fruity. Sweet, rich and delicious.
Epicurious had a great Red Velvet Cupcake recipe with great recommendations and it only made 18-24 cupcakes...perfect. It was really easy to put together and the color was amazing. It was interesting to watch this cupcake mixture come to colorful life. This recipe didn't have a frosting to match. I found a cream cheese frosting that was too heavy in cream cheese. I adapted the recipe and decided to add a hint of cocoa, not necessarily for taste but color. The red velvet cupcake recipe had a hint of cocoa, why not add it to the frosting.
So far, the response has been positive. My family loved them...then again, they love sweets, especially since we don't have cake or cupcakes on a regular basis.
Hopefully, after serving these red velvet cupcakes tomorrow, you'll see all sorts of comments. Try them out, if you like them then consider them for the next few holidays which are almost upon us. Whether Easter, Mother's Day or Father's Day, I'm sure you'll have a big fan base after creating these decadent cupcakes!
Red Velvet Cupcakes
2 1/2 cups of all-purpose flour
1 teaspoon of salt
1/2 cup of butter, softened
1 1/2 cups of white sugar
2 tablespoons of cocoa powder
1/4 cup of water
1 tube of red food coloring (I used the gel)
1 cup of buttermilk
1 teaspoon of vanilla
1 teaspoon of white vinegar
1 teaspoon of baking soda
Preheat the oven to 350°F. Prepare cupcake tins as directed.
Cream butter and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Cocoa Cream Cheese Frosting
1 - 8 ounce package of cream cheese, room temperature
1/3 cup of butter, softened
1-1/2 to 2 cups of confectioner's sugar
1/2 teaspoon of vanilla
1 tablespoon of unsweetened cocoa powder
Place cream cheese and butter into a bowl. Using a hand beater or mixer, beat until well incorporated. Add cocoa powder and confectioner's sugar 1/2 cup at a time. Taste after 1-1/2 cups of confectioner's sugar has been blended. If you like it sweeter, add more sugar. When desired sweetness is achieved, add the vanilla.
Frost cupcakes. Eat with pleasure!