I was sorta over red velvet- I've baked them about a million times this year (Including the 6 dozen a made for a wedding- phew!) But it was requested for a friends birthday. I double checked that she liked pink- and used it as a chance experiment with gel colors. (I also got to play with fire... you'll see that pic a little later) The cupcakes weren't quite as hot pink as I would have liked, so I guess I'll keep experimenting, but they still tasted great. The red velvet recipe was a new one for me too, and I liked it much more than the one I was using before. This recipe seems a little less dense, and cake rose really nicely.
The baking supply store that I go to had some new fabulous edible glitter that I snagged. Its a little expensive but I really think that it makes the cupcakes look amazing.
adapted from Sprinklebakes.com
yield: 24 cupcakes
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tbsp liquid food coloring
2 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon salt 1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
Preheat oven to 350 degrees. Prepare muffin pan with paper liners.
In the bowl of a stand mixer, combine butter and sugar until fluffy. Add the eggs and vanilla, mixing well after each addition. In a small condiment cup, stir together liquid food coloring and cocoa powder until smooth and then add to the butter mixture.**
Sift together flour, baking powder, and salt. Add flour to butter mixture in three additions, alternating with the buttermilk. Begin and end with flour.
In a small cup, combine baking soda and vinegar. Mixture will bubble and foam. Pour into the cake batter and mix until well incorporated.
** if you are using gel food coloring add it after the flour, a little at a time until desired color is achieved
How awesome is that picture? Lighting sparklers indoors is probably not one of the smartest things I've ever done but I love the photo!!
I updated my cream cheese frosting recipe- before I was using a 2:1 cream cheese to butter ratio- I've upped the butter and it at 1:1 ratio. It has a very very mellow flavor- but the cream cheese really cuts the sticky sweetness of the powdered sugar in plain buttercream.
Cream Cheese Frosting
8oz cream cheese, softened
2 sticks butter at room temperature
6-8 cups of powdered sugar
1 tsp vanilla extract
2 tablespoons milk
Combine cream cheese and butter and cream until light and fluffy. Add powdered sugar a little at a time until you reach your desired consistency. If frosting is too thick add milk to thin.