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ImageI was craving some red velvet cupcakes today, so I decided to make some with “Red Velvet Baking Emulsion” by Lorann Professional Kitchen. I found it at Home Goods, but you can purchase it online here. The label reads: “…adds the rich taste and color off classic red velvet cake in one easy step!”. Sure beats having to buy a new bottle of red food coloring every time I want to bake red velvet cake!

ImageI would normally bake from scratch, but I was in a hurry today and thought I’d try and doctor up a cake mix and I have to say they turned out pretty darn good! Here’s the recipe:

Easy Red Velvet Cupcakes

2 Eggs
3 Tbsp. Canola Oil
1/2 Cup Brewed Coffee
1 Tsp. Vanilla
1 Tbsp. Red Velvet Bakery Emulsion
1 Box Cupcake Mix (smaller box in the cake mix aisle especially for cupcakes, makes 12)
2 Tbsp. Dried Buttermilk Powder
1 Tbsp Cocoa Powder

Preheat oven to 350F. (325F for dark coated pans).

In a small bowl, whisk together eggs, oil, coffee, vanilla, and Red Velvet emulsion until well mixed. In a larger bowl, whisk together cake mix, dried milk, and cocoa. Make a well in the middle of the dried ingredients and add in the wet. Mix until well incorporated.

Fill muffin cups 2/3 of the way full and bake for 21-24 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean. Cool completely on baking rack.

Top with cream cheese frosting and sprinkle with chopped pecans (if desired). Enjoy!

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