Cake recipe courtesy of Cocina Marie via Foodiecrush, frosting adapted from Annie’s Eats
For the cake:
2 sticks unsalted butter, softened
2 cups light brown sugar, packed
1 tablespoon vanilla extract
2 drops red food coloring
1 teaspoon distilled white vinegar (or other mild vinegar)
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
6 large eggs
For the frosting:
10 oz. cream cheese, chilled
6 1/2 tablespoons unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
4 teaspoons vanilla extract
Makes two dozen cupcakes.
1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper or foil liners. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter and sugar until fluffy. Mix in the vanilla extract, food coloring, and vinegar.
2. In a large bowl, combine the flour, baking soda, and salt. Sift the cocoa powder into the bowl (this step is very important because you do not want to end up with a clumpy batter). Mix these dry ingredients together and gradually add them to the butter mixture, alternating with the buttermilk. Once combined, beat in the eggs.
3. Fill lined muffin tins 3/4 full with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once finished baking, remove the cupcakes from the tins and place on wire racks to cool completely.
4. For the frosting: In the bowl of an electric mixer equipped with a paddle attachment, beat the butter, cream cheese, and vanilla extract until fluffy. On low speed, gradually add the sifted sugar to the mixture and beat until fully combined. Frost the cupcakes and top with sprinkles, if desired.
You know what I love more than baking? Sharing my baked goods with others. I relish the moment I arrive at school or at a party with a fresh batch of homemade treats. I love seeing the smiles on peoples’ faces as I unveil my creation and watching as they enjoy the special goodie. Some ravenously gobble sweets down and some carefully savor each bite. Either way, I feel satisfied having brightened someone’s day with a delicious item that came from my kitchen.
So you can imagine my excitement when I walked into school on Friday holding a tray lined with these dainty red velvet cupcakes. Super airy, cloud-like, and topped with a rich vanilla cream cheese frosting, these cupcakes are superb. The six eggs beaten into the batter create the ever-so-light texture and perfect moistness that distinguishes them from several others red velvet cupcakes I have tried. To finish, a spoonful of vanilla cream cheese icing smeared on top complements the fluffiness of the cake perfectly. In short, get to the kitchen, make these cupcakes, love them, and sit back and relax when others love them just as much as you do.