Sunday, May 13, 2012

red velvet cupcakes with cream cheese frosting recipe

What nicer way to treat your mother-in-law than by baking her something sweet. Here's hoping she enjoys and appreciates them, though I am certainly wishing that I could be spoiling my mom in AK instead! I feel as if I really lucked out by having amazing parents, who put my siblings and I first to a fault. There really aren't words or time enough to describe all the wonderful things that she has taught me about being a strong, independent, resourceful person. Simply the value of the fact that she is someone who truly listens when you talk to her, no matter who you are. She would generously give everything that she has to her friends and loved ones, and does. And, despite having siblings, she never failed to make each one of us feel special in our own way. I loved her motto throughout our school years that 'as long as you try your hardest I will always be proud of you.' I love you mom!

Red Velvet Cupcakes with Cream Cheese Frosting
Taken from the brown eyed baker 
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar (I had to add more powdered sugar to stiffen up frosting enough to use 1M)
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook
Here is a good reference for cupcake decorating: Decorate This!. I used the 1M tip!