Monday, October 17, 2011

Kahlua Red Velvet Cupcakes


These cupcakes are different than the traditional red velvet cakes that most people like but I actually prefer this over others I have tried. I have only tried these with cream cheese frosting but I bet a white chocolate frosting would also be wonderful. This recipe bakes up really well and I always get compliments whenever I make it. It also makes a lot, like tons of cake batter if you stick with the recipe as written, however, you can play with the recipe or just freeze the leftover batter like I do so it is easy to bake up a cake or cupcakes in a hurry.

Kahlua Red Velvet Cupcakes
Adapted from Earlene's Cakes

Cupcakes:
2 white cake mixes
1 devils food cake mix
3/4 cup flour
32 oz or 2 pounds of sour cream
2/3 cup whole eggs
1 1/3 cup egg whites
1 1/2 cup oil
1 Tablespoons Butavan
1 bottle of powdered red food coloring
2/3 cup Kahlua

Mix the first nine ingredients (mixes down to the red food coloring) until incorporated and then add the Kahlua and continue to mix until you can't see any streaks in the batter. Scoop batter into prepared cupcake pans and bake for 12-18 minutes until done.

Cream Cheese Frosting (enough to frost 12 cupcakes):
8 oz cream cheese
6 Tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla

Using a stand mixer, cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add the vanilla and mix until smooth.

Notes:

Instead of mixes you can use your favorite white cake recipe and devils food cake recipe.

Butavan is a butter/vanilla emulsion that Earlene loves and uses in all of her recipes. You can substitute 1/2 Tablespoon butter extract and 1/2 Tablespoon vanilla extract.

If you can't find red powdered food coloring, you can use the gel coloring however, you might want to use 2 bottles. The powdered food coloring works great and I always get a nice rich red.

Earlene has a recipe for Homemade Kahlua but I find it is easier to just buy Kahlua.

The recipe freezes well. I have done this and the cupcakes/cakes taste just like I made the batter the same day.

4 comments:

  1. it doesn't say at what temperature?!?!

    ReplyDelete
  2. You are correct, 350 F is the temperature.

    ReplyDelete
  3. In this recipe can you substitute the sour cream for buttermilk?

    ReplyDelete
  4. I haven't tried substituting so I am not sure how it would work but if you do, please let me know how it turns out.

    ReplyDelete

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