When it comes to my list of favorite things, Indian weddings, lenghas, and baking are at the very top. So, when it comes to my choice of cake—red velvet—I mean business. My birthday happens to be the same week as Memorial Day, so I use it as an excuse to make these beloved red velvet cupcakes. The recipe is easy to follow and so delicious it will give Magnolia and Sprinkles a run for their frosting!
cupcake 1
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared muffin cups. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 22-25 minutes.
Remove the cakes from the oven and cool in the pans for 10 minutes before removing to cool completely on a wire rack before topping with the frosting.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Orignial Recipe From Cake Man Raven
I am a stickler for presentation, but as a new mom, time is something I don’t have a lot of, so I love that I can quickly frost these using a Ziploc bag and then put a few blueberries and raspberries on top. In minutes they look professional and festive. For Fourth of July, I might try to assemble these cupcake kabobs. Cute, huh?
I would love to know, what’s your favorite dessert?