Today is a very important day. In fact, it’s a day that I cannot wait to share with you all not just because of how cool it is, but because of how incredibly proud and thrilled I am to be talking about such a subject. For years now I’ve been lucky enough to call Deborah from, Taste and Tell one of my dearest friends. She is one of the best people I know and I don’t know what I would do without her. And she happens to be incredibly talented as well so having such a friend is such a blessing. And today I get to tell you all just how awesome her first cookbook, Red Velvet Lover’s Cookbook!!!
And of course I had to review one of the recipes for you so I went with red velvet cupcakes because I knew that’s what I would have the hardest time making. So, in order to see if it was truly good I went with my hardest. And it was awesome!!! Seriously, they are my new favorite for red velvet!
This whole book is awesome and I totally get it if you don’t believe me at first since Deborah and I are friends, but when it comes to cookbooks I am pretty much ruthless. This one is awesome and absolutely perfect for gifts. Plus, like Deborah says, red velvet is for any holiday!
In fact, as I was making these our little one suggested we turn it into a monster so I let her go to town and isn’t he so cute? The writing is easy, the recipes are tested and perfected and totally easy to follow and best of all, (other than that they taste awesome) the photos are beautiful. I’m such a sucker for seeing a picture of the recipe versus a big cook book with only a few photos. I’m not kidding, this book is fantastic and I hope you’ll click the link about to purchase. And make sure you tag, #redvelvetlovers if you do!
- 2¼ cups flour
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1½ cups sugar
- 1 cup vegetable oil
- 2 large eggs
- 3 tablespoons red food coloring
- 1 cup buttermilk
- 1½ teaspoons vanilla
- 1 teaspoon vinegar
- 1 teaspoon baking soda
- 12 ounces cream cheese
- 12 tablespoons butter, softened
- 1¾ cup plus 1 tablespoon powdered sugar
- 2 tablespoons sour cream
- ¾ teaspoons vanilla
- Heat the oven to 350 degrees.
- In a bowl, whisk together the flour, salt and cocoa. Set aside. In a mixer, combine the sugars and oil until smooth. Add the eggs one at a time, mixing until smooth. Mix in the red food coloring. Keep the bowl scraped down and alternating between the dry ingredients and buttermilk, add while mixing on low. Stir in the vanilla. Combine the vinegar and baking soda in a small dish then fold in.
- Fill cupcake liners in a muffin tin about ⅔ full and bake for 18 minutes. Cool completely on a rack.
- In a bowl, beat together the cream cheese and butter. Add the powdered sugar then sour cream and vanilla. Spread onto the cooled cupcakes.