Friday, June 24, 2011

Red Velvet Cupcakes

       Hello Everyone. I want to start by saying that I'm back for real this time. I recently realized that I hadn't blogged in well over a year. I'm 15 now. I've still been baking though so I don't know what my deal is. Also, I appreciate how nice and encouraging everyone has been towards me! I think the main reason I gave up for so long was that I was so intimidated by the perfection from blogs like Bakerella or Sprinkle Bakes, and I was sort of lazy. I've also been busy with other things. But I'm going to start blogging again for those 1or 2 people that might occasionally read my blog.
      Ok enough blabber. I love all things red velvet: cake, cake balls, whoopie pies, cheesecake, even Duff Goldman's ice cream that I'm kind of obsessed with. Good stuff. So one day I was thinkin that I've never made homemade red velvet cake... I know right? So I got online and started my search. I settled on this recipe from the Magnolia Bakery because well, it's from the Magnolia Bakery. Spotted on The Sweetest Kitchen (fabulous blog btw). I got tons of compliments. It made around 3 dozen cupcakes for me.

Red Velvet Cupcakes
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees.
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
For a 9 inch 3 layer cake: Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

For approx. 3 dozen cupcakesBake for about 18-22 minutes, or until a cake tester inserted in the center of  cupcake comes out clean.

I frosted my cupcakes with my favorite cream cheese frosting. I may have doubled it for this recipe. I don't remember, but I also use this frosting for my Oreo cupcakes and coconut cupcakes.

1 package softened cream cheese (8 ounces)
3/4 cup softened butter (room temp)
1/2 tsp vanilla (I usually add way more)
1/2 tsp almond extract (I don't add this for all recipes, sometimes I use coconut flavoring)
2 3/4 cup powdered sugar (That's the original recipe, but I pipe it on so I always add more. Sometimes up to 6 cups to get the right consistency. Yes it's pretty sweet.)
In a large bowl beat the first four ingredients until smooth. Gradually add as much powdered sugar as needed for the consistency you want. Then pipe that bad boy on.
Have a good day now :) I look forward to your comments!