Its Party Time with Red Velvet Cupcakes!

     Happy Birthday!  It has been one year  since I published my first blog post so we had a party. Not because it was a milestone for Just Crumbs... but for other reasons. The party was a success. There was a lot of food and lots of cupcakes. Lets just say catering for 300+  people with minimal help (a BIG THANK-YOU to my Mom and Nona N) is an ENORMOUS amount of work.
     "Summer Blueberry Pie" was the first post on the site. We were just reminiscing about that pie at the party. I am getting the urge to make it again real soon. I recommend that you check out the post and make it sometime in your near future.

     Back to the party. Our menu consisted of Sloppy Joes, Pit Style BBQ Chicken, Spicy Molasses Baked  Beans,  Mrs. Ellis' Pasta Salad (no Mrs. Ellis didn't make it, but I always think of her when I make pasta salad), Layered Taco Dip, Vegetable/Relish Tray with Creamy Garlic Paprika Ranch Dip, and Pizza. All were good, but lets move on to the dessert...Red Velvet Cupcakes with Marshmallow Coconut Cream Cheese Frosting.

     These cupcakes are a bright vivid red and so beautiful. The taste is soft and tangy with a essence of chocolate floating the background. I am personally a big fan of these cupcakes, and have been since I was little. The red cake with white frosting stands out in big way, not to mention the taste.  Try these for yourself and let me know what you think.  


2 c. sugar
2 sticks butter, room temperature
2 eggs, room temperature
2 Tbsp. cocoa powder
1 Tbsp. Nestle Quik powder
2 oz. red food coloring
1 tsp. vanilla
1 c. buttermilk
1/2 tsp. baking soda
1 Tbsp. white vinegar
2 1/2 c. flour
1 tsp. salt

Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs one at a time. In a small bowl mix cocoa powder, Nestle Quik, and red food coloring together. Add to the butter and sugar. Mix until combined. Add in the vanilla. In a large bowl sift together salt and flour. Alternate adding flour mix and buttermilk to the butter and sugar mixture. In another small bowl mix together baking soda and vinegar (it will fizz) and fold into the batter.
Scoop into foil lined muffin tins and bake for 15 minutes. Bake until toothpick comes out clean. Cool and frost.

Marshmallow Coconut Cream Cheese Frosting

8 oz. cream cheese
1 stick butter, room temperature
1 c. marshmallows, melted
1 lb. powdered sugar
1 c. shredded coconut

Mix the cream cheese and butter. Add in the marshmallow and powder sugar until blended. Fold in the coconut. Spread on cool cupcakes. 



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