Birthdays = cake.
I failed at baking for people on their birthdays after I said I would try to do that more, so after weeks of baking tons of cookies, I finally busted out the cupcake tin again.
Daniel’s been bugging me to bake him red velvet cupcakes for the past three years and for some reason I always forget. Sophomore year I think I was busy. Junior year I was in Hong Kong. So FINALLY, I baked him some red velvet cupcakes for his birthday.
So, if you bug me enough about something, three years, voila. You get what you wish for.
I didn’t get any good pictures because I was in a rush. These two are from my iPhone. But I got one shot of the leftover ugly failed cupcakes. Hopefully everyone liked them and weren’t just lying to me because I didn’t even taste them until the day after.
Speed baking results!! Now back to studying for finals. Maybe more baking next week.
Red Velvet Cupcakes
Yield: 24 cupcakes
adapted from The Hummingbird Bakery Cookbook
8 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring mixed with 3 tablespoons water
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 teaspoons distilled white vinegar
Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Spread over warm rolls. Refrigerate leftover frosting. Or freeze it and eat it with a spoon later. :)