I must admit…this post is a “wooing” of sorts. A wooing of my husband 😉 Yes, even after all these years, an occasional woo is still required. What better way to a man’s heart than his stomach? As long as said way to heart does not include coronary blockage, we’re good! Restraint Glenn…restraint 🙂
It wasn’t until I made red velvet cake for the first time [about 2 years ago] that Glenn informed me it was his favorite. Huh? What? How did I not know that? Prior to my first baking of red velvet cake, I had never, [never ever] witnessed him eating red velvet cake. I think the man is confused! He did claim that chocolate cake is a close second…well, duh… red velvet cake has chocolate [cocoa] in the batter. Anyways, I’ve come to the conclusion that his favorite, in all actuality, is what happens to be in front of him at the time!
The recipe I adapted for this batch claims to be a copycat of the Sprinkles cupcake shop. I have been to Sprinkles, but I did not taste their red velvet cake [neither did said husband!] so I can’t compare the two. This is however a darn good cupcake! I went with the standard cream cheese buttercream frosting to seal the deal.
I know I can bake, but I also know I cannot decorate those baked goods [frost yes, decorate, no]. It’s just not my thing -it’s rare my cakes taste and look beautiful. Which is why I love the presentation of this particular cupcake! Most of it’s faults are hidden. It’s simple: slice off the top of the cupcake, frost the “new” top, use cutesy cookie cutter to cut design in original top and place it on top of the frosting. That’s it! I originally saw the idea on Pinterest. An added bonus of frosting the cupcakes in this way is how they become transport friendly. The frosting is protected under the cake and it’s much harder to destroy them while them out for delivery. Note: the original recipe states a yield of 15 cupcakes. I made 12 cupcakes + 12 mini-cupcakes, and that includes filling each liner slightly fuller to make sure I had a good sized top to cut off.
1 1/3 cups all-purpose flour
3 Tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup + 2 Tablespoons granulated sugar
2 large eggs
1 Tablespoon red food coloring
2 teaspoons pure vanilla extract
½ cup milk [whatever you have on hand is fine]
1 teaspoon distilled white vinegar
Cream Cheese Frosting Ingredients:
½ cup unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
pinch of salt
4 cups powdered sugar
•Preheat oven to 350°F. Line cupcake pan[s] with paper liners.
•In a small bowl, whisk together flour, cocoa powder baking soda and salt. Set aside.
•In a large mixing bowl, whip together butter and sugar until light and fluffy. Start on low speed, increasing to medium as the two begin to come together, about 3-4 minutes. Scrape down mixing bowl as needed.
•Add in eggs one at a time stirring after each addition. Add red food coloring and vanilla extract and mix until combined.
•In a measuring cup, combine the milk and the vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
•Divide batter evenly in paper lined cupcake pan[s]. Fill each cup to within ½-inch of top. Bake in preheated oven 20-22 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 5 minutes in pan[s], then transfer to wire rack to cool completely. Frost generously with Cream Cheese Frosting.
Cream Cheese Frosting Directions:
•In a large mixing bowl whip together butter and cream cheese until light and fluffy [about 1 minute on low speed, then 3 minutes or so on high]. Blend in salt and vanilla. Add powdered sugar [about 1 cup at a time] and beat until smooth.
Decorate as desired with sprinkles and/or additional powdered sugar. Note: for the mini cupcakes, I simply piped on the frosting via a sandwich baggie with a snipped corner.