Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

Don't Forget to Vote! There is a poll on the right side of this page. What is your favorite whole grain to use when cooking?

Tuesday, June 28, 2011

Independence Day Cupcakes (Red Velvet & Cream Cheese with Berries)

The 4th of July is such a festive time here in the states.  Along with cookouts, fireworks, and beach parties, there are always fabulous desserts sitting here and there just waiting to be devoured by hungry family and friends.  If you want to make something that is cute and that is easy to just pick up and eat, try these fabulous cupcakes! (By the way, this is Paula Deen's red velvet recipe, so you KNOW it's going to be fabulous!)

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Icing
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Fresh blueberries, raspberries or strawberries for garnish

For the Cupcakes:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake at 350 for ~20-25 minutes, turning the pans once, half way through. A toothpick should come out clean when cupcakes are done. 

Remove from oven and cool completely before frosting. 

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Top with blueberries, raspberries, and/or strawberries along with your favorite 4th of July decorations.  I tried to find those little American flags attached to toothpicks, but couldn't find any, so I used these little shining stars instead.

Print this recipe by clicking on the box below

Follow me on Facebook!  Click HERE!

1 comment:

  1. You can always cheat and just make the cupcakes from a box and use ready-made cream cheese icing. This is a super easy recipe though! ;)

    ReplyDelete