Rich red velvet cupcakes

March 26, 2008 1:10:42 PM PDT
Rich, red velvet cupcakes! Sara Lynn Reece is the owner of That Takes the Cake in San Francisco, is going to reveal a third generation family secret recipe!

Web site:

Red Velvet Cupcakes
with Saralynn Reece

    1 1/2 Cups of vegetable oil
    1 1/2 Cups of sugar
    1/4 Cup of red food coloring
    1 teaspoon of vanilla
    2 Eggs
    2 1/2 Cups of cake flour
    1 teaspoon of salt
    1 teaspoon of baking soda
    2 Tablespoons of coco powder
    1 teaspoon of white vinegar
    1 Cup of buttermilk

Cream Cheese Frosting

    16 oz of cream cheese, softened
    1 stick of butter, soften
    1 teaspoon of vanilla
    4 cups of sifted confections sugar
Mix together, vegetable oil,sugar, vanilla extract and red food coloring.

Once wet ingredients are well blended add your eggs, one at a time.

Sift together cake flour, baking soda, salt and coco powder.

Add dry ingredients and buttermilk to wet mixture. Alternate between dry ingredients and buttermilk adding 1/3 at a time until well mix. Be careful not to over mix your batter.

Scrap down the sides of your bowl, add the white vinegar and mix one final time until well blended.

Bake at 350 degrees for 18-20 minutes.

About Saralynn Reece:
Everyone has cupcake memories. Saralynn Reece, founder of That Takes the Cake, reports that one of her earliest memories is of carrying a tray of her mother's chocolate devil's food cupcakes with lots of white frosting piled on top (yum!) to share with her classmates. Cupcakes take you back to when life was simpler. Whether it's their creamy frosting, the feeling of paper peeling back, or the simple remembrance of Mom's kitchen, cupcakes have an uncanny ability to bring back your delightful childhood memories. Cupcakes are happiness. Saralynn Reece and cupcakes have a long and happy history together. Sara's love goes into each batch, and love tastes even better than frosting. Okay, nothing tastes better than frosting.

Original airdate: February 19, 2008