Over Valentines Day weekend I was in charge of Red Velvet Cupcakes for the Pleasant Valley wine Trail, since we are a part of the trail. Everyone had something they made and then paired with a wine. We paired our cupcakes with our Late Harvest Zinfandel. I heard nothing but good things, so I was very happy that it was warmly received.
I made 100 cupcakes on Friday night, and then another 100 on Saturday night. I used the recipe that was passed down from my Great Aunt Nelle. She was a great cook, and it was said in the family that she asked about the recipe one time when she was visited the Waldorf Hotel. I later learned that many southern women told the story about asking for the recipe from the Waldorf. She was a traveler, and was a fantastic cool. I never questioned the story!
My Great Aunt used to make Red Velvet Cake for my dad every year on his birthday. It was his favorite cake. She also would make a mayonnaise cake that was so delicious. Although, I remember that she didn’t like to say the name around me, it made me sick to think of mayonnaise being used to bake a cake. When we would love something that she made, she would give an index card with the recipe to my mom. We would cherish those recipe cards. There was a special wooded box that we kept them.
Never the less, here is the recipe for the cake…
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 ½ cups olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 ½ pounds canned beets, drained and pureed
- 1 tablespoon red food color
- 1 teaspoon cocoa powder
- 1 cup buttermilk, at room temperature (I make my own by adding vinegar, and waiting for 10 minutes,
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Start preheating your oven to 375, drain and puree your beets. If you don’t have buttermilk in your fridge, I never do…Add one tablespoon of vinegar or lemon juice to your cup of milk.
Meanwhile, add your dry ingredients together, add you eggs, beets, food coloring, vanilla, vinegar, olive oil and finally, the buttermilk. Mix until all the ingredients are wet.
Add the paper cupcake holders to the cupcake pans, fill up the cupcake papers about 1/2 full. This will make about 18 cupcakes. They will take about 25 minutes to bake.
While your cupcakes are baking, you can make the frosting…
8 ounces of cream cheese (softened)
1 Stick of butter (softened)
4 cups of powdered sugar
1 teaspoon of vanilla extract.
Blend your ingredients together to make the frosting. I used a pastry bag for the first time last week when I made these for Valentines day. I had to end up asking my husband to take the pastry bag away from me, since mine didn’t look good. His looked lovely!
Now, if you want to add the Nutella, it does taste delicious, but it is time consuming. We took a melon baller, and scooped out the center. After each one was done, we then added the frosting. Like I mentioned earlier, my frosting job was a little frightening, so I had my husband make them look pretty.