Red velvet cupcakes are the best! Really. You can’t go wrong since they are easy to manage, taste fantastic, and they are easier to make than a large cake, seeing as you can easily make a lot more cupcakes than you can the equivalent in cake.
This is actually what I did for a baby shower recently and I decided that instead of making a cake big enough for all of the guests I was going to split things up and make a couple dozen large red velvet cupcakes with cream cheese frosting.
I began making this combination oh so many years ago when I discovered the recipe for the frosting on the Brown Eyed Baker’s website. It quickly became my husbands favorite frosting and he must have eaten two gallons of it the first year that I made it. Thankfully hubby is a hard working man and it only seemed to give him more energy, not the muffin top that I would have had had I eaten the same amount.
These cupcakes are a real treat to make, they are so easy you can make dozens in about an hour, and they are so tasty. I have to say they could add a some extra fun to the shower. I know, I know, cupcakes alone will not create a fun environment. A lot of factors come together for a baby shower and as noted on Venus the promise of fun at a baby shower is not the same thing as an actually fun baby shower.
But I would like to think that they can help. 🙂
The same thing can be done with a cookie. Though I thought cookies alone would be too boring for a baby shower. When I make cookies like this I tend to mix the recipe a little bit differently when I do that. Since the texture is sort of different you will want to work the cookie dough so that it still offers all of the same flavor the you want for red velvet.
You will recognize all of the ingredients here since they appear in the cake, albeit in a slightly different ratio. To get it to crisp up and crack, adjust the ratio of brown and normal sugar.
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa powder
- 1 tsp red food coloring (I used much more, as you can tell)
- 1/2 cup white chocolate chips
- 1 tsp. baking soda
- 1/4 tsp. salt
Much like eggs and steaks, if cookies are fully cooked on the pan, they’re going to be overcooked on the plate.
This is called carryover.
While in the oven, the exterior will be hotter than the inside so when you remove the pan from the oven, that heat will equalize with the slightly cooler inside causing the internal temperature to continue to rise.
The cookies will continue to “cook” even after they’re out of the oven. And this is something that is really noticeable when you try and make red velvet cookies. Carryover will effect a lot of your softer cookies so you need to factor that in when you bake them.
To ease the carryover bake them on parchment paper and you can slide the whole sheet off the pan and onto cooling racks or, even better, a cool counter top.
- Preheat oven to 375.
- Cream butter and sugars together until fluffy in the bowl of an electric mixer.
- Add egg and vanilla and combine until smooth.
- Beat in red food coloring. When making a red velvet cake they suggest about 1oz of food coloring. Those combo packs of food coloring are generally 0.25oz each. If you get a tube of gel, you generally don’t have to use as much. Also, if you got the coloring that are used for icing that are in the little tubs, you probably wouldn’t need as much.
- Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed.
- Fold in chocolate chips.
- Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet.
- Bake for 10-12 minutes.
The ideal cookie has a crisp outside you can bite into, and a chewy, gooey center.