Hi sweet teeth. I hope you had a nice weekend. Mine was lovely. It was my best friend’s 30th birthday and we had a party for her.
It’s funny how we go through different stages in our lives when it seems like all of our friends are going through the same thing. A few years ago, I had a lot of weddings to attend as several of my friends got married within a couple of years of each other. Now, its Baby Mania! At the birthday party yesterday, in a group of about 25 adults, my husband and I were definitely in the minority not having a baby. I love babies. I could just hold a new baby and stare at it all day. I also love returning the babies to their respectful owners when they squeak, smell or wiggle too much. So although I am within a couple of years of a landmark birthday, I am not panicking about the ticking of that biological clock. Someday I hope to have little sweet teeth, but for now, my cupcakes and cookies are my babies.
Speaking of cupcakes and now that you know my 5 year plan (:)) let’s get on to the sweet stuff. Naturally I was thrilled and honored to be in charge of Naomi’s birthday cake. Red velvet is one of her favorite flavors and I just happened to have a recipe I have been anxious to try to it worked out well for everyone! I made the cupcakes quite large because if you remember my theory, the bigger the better with all baked goods. After making the batter, I was a bit nervous. It looked sticky almost like a biscuit dough. But I was so pleased to see them turn perfectly glossy and red once they had baked for awhile. I really wish I could have one of those time lapse cameras that they have on cooking shows in my oven to record the wonderful process of a messy batter becoming a beautiful, perfect cupcake. Anyway, the cream cheese frosting was possibly the best part of the cupcake as frosting often is. It was thick, smooth and so creamy. My ideal cupcake:frosting ratio is 2:1 so I wasn’t afraid to load it on. The cupcakes were a hit and the birthday girl was happy. What a great day.
Red Velvet Cupcakes with Cream Cheese Frosting
Keywords: bake dessert chocolate cream cheese cupcake
For the cupcakes
- 2 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk
- 1 Tbsp liquid red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla
- 1 stick (8 Tbsp) unsalted butter, room temperature
- 1 1 /2 cups sugar
- 2 eggs, room temperature
For the frosting
- 8 oz. cream cheese, room temperature
- 1 1/2 sticks (12 Tbsp butter), room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
For the cupcakes
Preheat oven to 350° and line 2 muffin pans with paper liners.
In a medium bowl, mix together dry ingredients. In a small bowl or liquid measuring cup, whisk together buttermilk, food coloring, vanilla and vinegar.
In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs one at a time. Alternate adding dry and wet ingredients in three increments starting and ending with the dry ingredients. Scrape down sides and bottom of bowl and make sure that ingredients are well incorporated.
Use an ice cream scoop or measuring cup to pour batter into paper liners. Fill about 3/4 full. Bake 22 minutes or until toothpick inserted into center comes out clean.
Cool cupcakes completely before frosting.
For the frosting
Using large bowl and an electric mixer, beat butter and cream cheese until combined. Add vanilla and powdered sugar one cup at a time.
Frost cupcakes and try not to drool over how good they are.
Recipe adapted from Barefoot Contessa How Easy Is That?