Anniversary Bake



It was April 2019 when I decided I wanted to bake cupcakes.  My idea of baking consisted of going to the grocery store to purchase box cake mix and box frosting.  Rob thought differently and insisted on baking cupcakes from scratch.  It was on that day Rob began his weekly bake.  In honor of this two year anniversary, Rob chose to make red velvet cupcakes.  The recipe is from John Kanell. His website is: Preppy Kitchen.

Red Velvet Cupcakes

Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting. These are a MUST MAKE recipe!!

https://preppykitchen.com/red-velvet-cupcakes/

Ingredients

For the Cupcakes:

1 2/3  cup  all-purpose flour 
2 tsp cocoa powder
1  cups  granulated sugar 
1/4  tsp  baking soda, heaping
1  tsp  baking powder, heaping
1/4  tsp  kosher salt, heaping
3/4  cup  unsalted butter, room temperature
3  eggs room temperature
2  tsp  vanilla extract
3/4 cup buttermilk
red food coloring

For the Cream Cheese Frosting:

3  sticks unsalted butter, room temperature
1 ½  lb  confectioners sugar, sifted
16  oz  cream cheese, room temperature
1  tsp  vanilla extract
1  pinch  kosher salt

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  • In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk.
  • In another bowl, whisk together the wet ingredients including the butter until combined. (The batter may be clumpy! Do not worry!)
  • Add the wet ingredients to the dry ingredients. Mix until combined.
  • Add the red food coloring until you reach the desired color.
  • Distribute the batter evenly into cupcake papers.
  • Bake for 15-20 minutes or until golden and springy to the touch.

For the Cream Cheese Frosting:

  • Cream the butter. Sift confectioners sugar into a large bowl.
  • Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
  • Add the confectioners sugar in cups. Mix until combined. If you’re wanting a stronger buttercream, keep adding more sifted confectioners sugar until it’s stiff.
  • Transfer buttercream to a piping bag, snip off the tip and add a large dollop on top of each cupcake.

Notes

Add more cocoa powder for a stronger chocolate taste if you don't mind a darker less RED color.  You can store these cupcakes unfrosted at room temperature in a sealed container for 1-2 days. Frosting can be refrigerated and piped before serving. You can make one cupcake very red with extra food coloring and use that for the crumb decorations . This way the cupcakes can have less dye with all the visual pizazz!  
 The red velvet cupcakes turned out beautifully and taste scrumptious.  This is a wonderful way to celebrate Rob's two years in the amateur baking world.  Thank you for spending time with us.  Rob and Linda

Comments

Post a Comment