Lady in red

Attention all...your party pants are required because I've officially made it to my 10th post!  Yay!  Okay, maybe not that big a deal, or any deal at all for that matter, but we do have many other things to celebrate.  Like birthdays!  And...a casino?  Erm - no matter!  I always love it when my baking can be used for multiple purposes and I tend to pull out my favorite recipes for these occasions.

I'm actually amazed that I've been able to hold out this long to bring out this tried and true favorite of mine.  It was one of the first cupcake recipes that I baked successfully and decorated, so go me!  It's also a cupcake flavor that is super popular, always requested, and should be required on the repertoire of every baker-wannabe (like myself).  Pants, party or of any other variety, however, are optional but suggested.

So what is it you ask?  Why, red velvet of course!  And not just red velvet...red velvet with cream cheese frosting.  Super classic and super delicious - one of my favorite combinations ever.  Interestingly, in the past five or so years, I have yet to stray from my red velvet cupcake recipe but am constantly searching for cream cheese frosting variations.  For these puppies I went with a whipped cream cheese frosting that had absolutely no butter (!!) in it.  Right?  Like - NO butter!  I was actually quite concerned about this, but figured I could give it a go.  Especially since one of the birthday boys is a crazy Ironman/triathlete/cyclocross/ultra-marathoner who is probably not looking forward to gaining an extra ounce from these cupcakes.  Like I said....crazy.

Before I get to the recipe, I'm going to throw a complaint out there.  What is with this new "blue velvet cake" thing?  I looked at some recipes and it's seriously a red velvet cake but you substitute the red food coloring for blue food coloring.  Can we really call that a "new twist"?  Like - remember when we tried that whole green ketchup thing?  It didn't work and plus it was gross (looking)!!  OK - rant over.  Add whatever color you want.

Red Velvet Cupcakes adapted from Joy of Baking
Yield: ~90 pooncakes

2 ½ cups cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

½ - ¾ ounce red food coloring

½ cup (1 stick) unsalted butter, at room temperature

1 ½ cups granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk or *buttermilk substitute, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

*I rarely have buttermilk in the fridge and I personally do not enjoy buying a pint just to get a cup out of it.  Instead, in a measuring cup, add a tablespoon of white distilled vinegar or lemon juice.  Add milk up to a cup.  Let it sit for at least 5 minutes before using. 

Preheat the oven to 350° degrees and line your cupcake tins.

In a medium bowl, whisk together the cake flour, baking powder, and salt.  Set aside.

In a small bowl, mix together the cocoa powder and red food coloring until you have a thin paste.  Depending on how bright or deep you want the red to be, you can adjust the food-coloring amount and add water to thin.

In a medium bowl or the bowl of a standup mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.  Scrape down the bowl, then beat in eggs, one at a time, allowing each to be fully incorporated before adding the next.  Scrape down the bowl.  Add the vanilla and the red cocoa paste and allow batter to fully incorporate.  Beware – at this point your batter has the potential to stain things!

Add a third of the flour mixture to your batter and beat well.  Add half of the buttermilk and mix.  Beat in another third of the flour mixture, then the second half of the buttermilk.  End with the last third of the flour mixture and beat until well combined.  Make sure you scrape down the bowl in-between additions.

In a small bowl, mix the vinegar and baking soda (it will fizz – volcano!).  Add vinegar mixture to the batter and stir well to combine. 

Fill cupcake tins about ⅔ full and bake for about 14-17 minutes depending on your oven.  The tops of the cupcakes will be springy when they are done.  Remove the cupcakes from the tins as quickly as possible and allow to cool completely before frosting.

Whipped Cream Cheese Frosting adapted from Not So Humble Pie

16 ounces cream cheese, softened

1 ½ cups confectioner's sugar

1 cup heavy cream, keep cold until use

1 teaspoon vanilla extract

In the bowl of a standup mixer with the paddle attachment, beat the cream cheese, vanilla, and confectioner's sugar until fluffy and smooth.  

In a separate bowl, whip the heavy cream until you have stiff peaks.

Add the whipped cream to the cream cheese mixture and beat to combine.  Try not to overbeat as the whipped cream will deflate.

This is not a very sweet frosting - I would suggest playing around with the amount of confectioner's sugar to increase sweetness and structure.  Make sure you refrigerate these cupcakes and bring out to room temperature for 10 minutes before serving.

Tiffany