Tuesday, June 11, 2013

Red Velvet Cupcakes

Can someone answer a simple question for me? Why do die-hard sports fans get so offended when a less knowledgeable fan decides to root for their favorite team? Are people not allowed to change their mind about certain players or teams? Or does it not count if they haven't been a loyal fan since the start? I seriously don't get it, but it's obviously important enough for people to argue over nonstop. Even though I don't know much about sports, I do know one thing. You never want to be that guy (or girl) who gets called out for being on...dun dun dun...the bandwagon. From my observations, this is probably the biggest insult from one fan to another. It kind of reminds me of middle school when kids were called "posers" for liking certain bands or wearing certain clothes...lol does that term still exist these days??

But bandwagons don't end in sports. There has been a slew of bandwaggoning in the world of cupcakes lately. Ever since cupcakes started becoming popular a few years ago, there has been one flavor that always tops the charts and beats out the rest. RED. VELVET. This is my favorite cupcake flavor and it's always the one bakeries take most pride in.

If I'm not mistaken, red velvet cake is something that originated in the South during the Great Depression. Today, it's sold all across the country in cake, cupcake, and cookie form. It gets its "velvet" name from the texture and consistency of the cake itself. And the red only comes from the food coloring.  If done right, a red velvet cake should be extremely moist and fluffy because of the butter, creams, and buttermilk.

So if this is what bandwagons are like, then I guess they're are not such a bad thing after all. I'll proudly stay on the fluffy red velvet bandwagon until I find reason to jump onto a new one!

Let's begin!

Batter (yields 36 medium-sized cupcakes) 
  • 2 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  •  1/2 cup buttermilk (or 2 Tablespoons dry buttermilk in 1/2 cup water)
  • 4 teaspoons pure vanilla extract
  • 1oz red food coloring
Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 8oz cream cheese, cold
  • 2 Tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 2 cups powdered sugar 
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside

Using a mixer, beat butter and sugar until light and fluffy

Beat in eggs, one at a time. Then add sour cream, buttermilk, and vanilla extract

After everything is combined, add the entire 1oz food coloring
Tip: The red food coloring will stain your hands and clothes so be very careful when adding

Add in the dry flour mixture, about a 1/2 cup at a time, and mix on low speed until everything is combined

Line a 12-cupcake pan with cupcake liners and scoop batter in, filling each cup about 2/3 of the way

Bake for 18-20 minutes or until a toothpick inserted comes out clean

Cool in pans for 5 minutes and remove to cool completely on cooling racks (takes about an hour). In the meantime, prepare cream cheese frosting

Cream Cheese Frosting
Beat together butter, cream cheese, sour cream, and vanilla extract until light and fluffy.
Slowly add powdered sugar and mix until smooth

Tip: Do not frost cupcakes until they are COMPLETELY cool otherwise the frosting will melt off. What I like to do is put the frosting in the fridge for an hour (or until the cupcakes are cool) so it can become a little firm.

Frost cupcakes and enjoy!

Tip: You can easily frost and make swirls by adding frosting to a ziploc bag and cutting a tiny hole in one of the corners.

1 comment:

  1. The cupcake is shaped perfectly!!!! Great job!