Thursday, November 3, 2011

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Red Velvet Cupcakes

Our household is currently under the biggest countdown: I am counting down until the end of the semester and Alex is counting down to the end of this rotation. I have either a test, paper, or presentation due every week from now until December 8th (the only exception is Thanksgiving week) and Alex is on the hardest rotation of the year. We are both mentally and physically exhausted and both terrified of messing up so big we either fail a class (me) or get kicked out the program (him). Nothing can be done other than getting the work done (or hoping it gets done), staying positive, and hoping to do well enough to pass.

On a more positive note, you must try these red velvet cupcakes. I took a batch of cupcakes to school and was asked for my number multiple times so that I could bake them for fellow students. People have liked what I've baked before, but these cupcakes were different. The praise was incredible and to the point where I know I've found my go-to red velvet recipe. I'm more of a straight-up vanilla or chocolate cake person, so my knowledge of red velvet is limited but I can tell you that these were definitely chocolaty.
Red Velvet Cupcakes
I made us a small cake and I should have known better when Cati was extra quiet. She's so tall that she managed to reach the cake, move it to the edge of the table, and eat two of the pumpkins and fingers-full of frosting. Because of this cake she now knows how to say "cake" and "ca-cake."
I also made a small batch of "mud velvet" cupcakes for school and they came out so cute. I was not surprised when I went to pick up Cati from school and she was eating a "ca-cake." There's nothing better than knowing that your baby girl is a huge fan of your baking :)
 Mud Velvet Cupcakes

Red Velvet Cupcakes
Source: Pink Parsley, who got the recipe from Rebecca Rather, The Pastry Queen Christmas
makes 24 large cupcakes (I got about 60 mini cupcakes and an 8" single layer cake)

1/4 cup (2 ounces) red food coloring
3 1/2 Tablespoons unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 Tablespoon distilled white vinegar
    Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.

    In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.

    In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.

    Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).

    Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.

    Add the vinegar and sour cream and beat at low speed until just combined.

    Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.

    Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.

    Cream Cheese Frosting
    from Annie's Eats, originally from Confections of a Foodie Bride

    12 ounces cream cheese (still cold - not softened)
    7 1/2 Tablespoons unsalted butter, softened
    1 Tablespoon vanilla extract
    3 3/4 cups confectioners sugar, sifted
      Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth.

      1 comment:

      Desi said...

      I still have yet to make homemade red velvet cupcakes. PJ and I both love red velvet! I have a boxed mix at home... why did I buy that?! I should just be making this homemade version! Thanks for the recipe, they look great!