I've been contemplating a new blog for over a year, but I just couldn't decide if I wanted to continue with recipe's, start a travel blog, baking blog, or a personal blog. All I know is blogging is a passion of mine and something I regret letting fall by the waste-side while going through my divorce and some other life trials. Since this is my new blog and I write/create the rules (insert evil laugh here) I may just decide to do a little of everything...
For most of my life baking has been my outlet and passion. It's so therapeutic for me and theres nothing like nailing a difficult recipe or creating your own...Right now, I especially love cupcakes. To me cupcakes are the most perfect dessert in the world, they're portable, delicious if they're done right, and you can use any flavor combination you can think of.
If I'm going to start a new blog I'm going to start with a bang and nothing says hello world I'm jenny and this is my baking/just jenny blog more than red velvet cupcakes topped with bacon....yes I said bacon....my two favorite foods have just combine for this masterpiece. It is phenomenal!
I've been meaning to bake with bacon for years but I just didn't have the courage. So I finally took the plunge and what better way to incorporate bacon then by putting it on top of arguably the worlds best red velvet cupcakes?
The recipe for the cupcakes I used is from Divas Can Cook. To make the cake cupcakes I just simply put the batter in cupcake wrappers in cupcake tins baked them for 20 minutes but didn't change anything else.
The BEST Red Velvet Cake Recipe
Author: Divas Can Cook – Monique
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12 (24 for cupcakes)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tablespoon of unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoon of vanilla extract
- 1-2 oz. red food coloring
- 1 teaspoon of white distilled vinegar
- ½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round cake pans with crisco and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let cool on a cooling rack until the pan are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
For the Frosting I modified a recipe and made it my own, the sour cream cuts the sweetness of the Cream Cheese Frosting
Vanilla Cream Cheese Frosting
1 (8 ounce) package of softened cream cheese
2 tablespoons sour cream
2 teaspoons of Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Beat cream cheese, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth and thick enough to pipe. If you do not want to pipe the icing I would leave a few tbs of confectioners sugar out so its not as thick. Once decorated top the cupcakes with chopped pecans or crumbled crispy bacon.
Everyone who tried these cupcakes loved them and I was surprised to see how many people wanted to try the bacon topped cupcakes. It was one of my proudest moments as a baker. Personally the combination of sweet and salty was to die for and I will most definitely keep this recipe in rotation. Also, I will never try another red velvet cake recipe because i've had so many fail before the one above is truly the best so try it out :)
xoxo Jenny
