Hey guys!! It’s one week till Valentine’s Day! I don’t know if that’s a big deal to y’all or not, but you’re welcome for the reminder *lol*. To bank on this celebration there was an idea to have a bake sale, in the theme “Cupcake for my Cupcake“; so before the actual plans go forward I decided to do a little test run.
Fun Fact: I used to bake a lot before college and it’s actually something I enjoy doing. We have a kitchen aid mixer, icing tools and a recipe book dedicated for cupcakes!
RED VELVET CUPCAKES
2 1/4 Cup Flour
1/4 Cup Unsweetened Baking Cocoa
1 tsp Salt
1 1/2 Cup Granulated Sugar
2 tbsp Red Food Coloring
1 1/2 tbsp Vanilla Extract
1 cup Buttermilk
1 tsp Baking Soda
1 tbsp White Vinegar
- Heat oven to 350 degrees F; in a small bowl combine flour, cocoa, and salt, set aside.
- In your mixer, beat softened butter and sugar on medium speed until well blended.
- Add eggs, beat for 1 or 2 minutes until light and fluffy. Stir in food color and vanilla.
- Add in a little of the flour mixture and buttermilk alternately while mixing on low until well blended
- Lastly, add baking soda and vinegar. when mixture is combined place into cupcake tins. Fill tins to 2/3 full
- Bake for 20-22 minutes or until toothpick comes out clean. Coll for 30 mins.
CREAM CHEESE FROSTING
4 oz cream cheese
1/4 cup butter
2 cups powdered sugar
3 tbsp milk
1 tsp vanilla extract
- Beat butter, cream cheese and vanilla in mixer; gradually add sugar until smooth. Add milk then continue adding until it’s the right consistency.
N.B: Recipe taken from Betty Crocker’s Big Book of Cupcakes
- Firstly, it wasn’t the look I was going for but the cakes were very good; tasty and moist, I was a little stunned despite the lack of color. *more food coloring next time*
- While doing the cake I realized I didn’t have any vanilla extract, not sure how much of a difference this made.
- I also didn’t have any buttermilk, but I found on google that you could substitute with regular milk and the addition of lemon juice.
- For the frosting, as you can see it turned out more like icing which is not what the recipe said it’d be. For the record I don’t think I’ve actually ever gotten fluffy frosting when making cakes. Maybe I should use shortening instead of butter? If you have suggestions let me know!
- Also, my icing turned out to be chocolate coffee cream cheese icing because due to some technicalities I was trying to mask the flavor of something else. You don’t really taste the cream cheese as much, but coffee and chocolate are pretty great together.
Let’s see how next week goes; if this fundraiser pops off!