Ok, ever since I made those carrot cupcakes, I was dying for an excuse to make the wonderful, most awesome cream cheese frosting again.
And, since I haven’t made cupcakes in a while, I decided it was time to try a red velvet cupcake recipe.
Oh, and it was time to try out some cute baking cups from Sur la Table. I mean, how cute are these cups?
But, I was bamboozled as to how one, well, I guess, opens said cups.
I mean, the wrappers are thicker than a typical cupcake wrapper, so they didn’t flex all that well.
I resorted to peeling the cups back…kinda like the paper off of a McDonald’s ice cream cone. Mine never slid off well, so I had to peel them.
The original recipe didn’t specify how full to fill the liners. Basically, she said to divide among 24 liners.
Of course, these aren’t as big as liners, so I had to guess. And, it’s safe to say that I overfilled some and underfilled others. Oh well, they still look darling.
The verdict? Pretty freaking amazing bundles of red goodness. Seriously, I tried a bite with frosting and one without and they could be served either way. It was rather interesting taking a bite since the cupcakes were taller and I piled on the frosting…somehow, my husband managed to stick half the thing in his mouth in one bite. He has a big mouth.
Red Velvet Cake
2 1/2 c. Cake Flour
1 1/2 c. Sugar
1 tsp. Baking Soda
1 T. Cocoa Powder
1 tsp. Kosher Salt
2 Large Eggs
1 1/2 c. Canola Oil
1 c. Buttermilk
2 T. (1 oz.) Liquid Red Food Coloring
1 tsp. Vanilla Extract
1 tsp. Distilled White Vinegar
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners (honestly, this would make almost 30 appropriately-sized cupcake cups if I had measured correctly).
2) In a large bowl, sift together the cake flour, sugar, baking soda, cocoa, and salt. Whisk together and set aside
3) In the bowl of your standup mixer, mix the eggs, oil, buttermilk, food coloring, vanilla, and vinegar together on medium speed for about a minute
4) Kick the speed down to low and gradually add in the flour/sugar mixture.
5) Mix on medium-high for 2 minutes.
6) Fill your cupcake liners/cups about 2/3 full or so. Bake for 18-20 minutes, rotating halfway through. Your cake tester should come out clean
7) Let the cupcakes cool for about 5 minutes and then move to wire racks to cool completely.
Now…frosting time!!! For those of you who have not yet tried the cream cheese frosting I made for the carrot cupcakes, you’re in for a freakin treat.
Maple Cream Cheese Frosting
16 oz. Cream Cheese (cold works better)
1/2 c. Salted Butter
2-3 c. Powdered Sugar
1/4 c. Pure Maple Syrup (no Aunt Jemima or Mrs. Buttersworth…save those ladies for your pancakes)
1) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter and cream cheese for 2 minutes
2) Slowly start adding in the powdered sugar and mix for another minute
3) Drizzle that maple syrup in and mix until combined. The frosting will look kinda runny. It’s ok!….
4) Refrigerate the frosting for at least 15 minutes (I made my frosting first and chilled for a few hours and it pipes great)
5) Once chilled and the cupcakes are completely cool, fill a piping bag with this heavenly frosting and pipe a nice lil swirl on top.
I didn’t have any cool sprinkles or fondant handy, otherwise, I’d prolly have put something on top to finish the look. Oh well…that’s what I get for being lazy. Actually, my sister and nephew were over and I was planning on hitting the gym. No time for fancy schmancy decorating.
Sue me 😛
Source: Annie’s Eats