We're backkkkkkk [bitches!]. I'm not sure if it's appropriate to use bitches like that because this blog is rated G for content, but it felt right. Just really right.
So after a prolonged hiatus due to the stressors of grad school, particularly the audacity of one professor who assigned us a 10 page paper for finals week, I'm back with a vengenace [insert karate kick sound here]. I've been holed up in an office for the past two weeks creating lesson plans for invisible students and writing papers and as soon as I was free I went straight to the grocery store to stock up on red velvet cupcake ingredients. For those of you who had these red velvet guys back in November, this is that recipe. Not only is it a great comeback gig, but Saturday was my birthday so I went all out here.
Red velvet cupcakes are fun to make for two important reasons. 1. There's so much red dye involved that you feel like you're recreating a crime scene from Dexter. It's fun to walk around the kitchen and say things like "yeah, the perp came at it from this direction". The second reason is that when you accidentally combine baking powder with white vinegar you get an awesome explosion! Who doesn't love that.
Before we get to the recipe there is other news I want to share with you. YIBT is moving to a bigger and brighter kitchen. An hour north of Philly in the quiet town of Emmaus awaits a beauitful HUGE kitchen with granite countertops and enough space to do anything I've ever wanted. Check it out, it's beautiful:
Like many of you might assume, when we looked at the place I took pictures of the important parts of the house. That means I walked away with a picture of the kitchen and quick snapshot of the outside of the house. That's it. It's called priorities.
So the recipe, super easy. Here she is:
Red Velvet Cupcakes + Cream Cheese Frosting
http://www.marthastewart.com/317517/red-velvet-cupcakes
Ingredients:
2 1/2 cups cake flour, sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp
1/2 teaspoon red gel paste food color **
1 teaspoon pure vanilla extract
1 cup of milk (or buttermilk if you have it)
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Directions:
1. Preheat oven to 350 degrees and line muffin tin with paper liners. Whisk together the flour, cocoa and salt.
2. With an electric mixer on medium speed, whisk sugar and oil together until combined. Add eggs one at a time beating until each is incorporated, scraping down the sides of the bowl. Mix in food coloring and vanilla.
3. Reduce speed to low and add flour mixture in three batches, alternating with the milk. Stir together the baking soda and vinegar in a small bowl and add the mixture to the batter mixing on medium speed for 10 seconds.
4. Divide batter among cups, filling three quarters full. Bake, rotating tins halfway through until the tester comes out clean, about 20 minutes in total. (10 mins in one direction, 10 mins in the other). Transfer to wire racks to cool completely before removing cupcakes.
Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temp
12 ounces cream cheese, room temp
1 pound (4 cups) powdered sugar, sifted
3/4 teaspoon pure vanilla extract
Directions:
1. Beat butter and cream cheese on medium-high speed until fluffy, 2-3 minutes. Reduce speed to low. Add sugar one cup at a time and then vanilla. Mix until smooth.
**If you can't find gel paste food coloring you can use almost a full bottle of red coloring. I can't remember the exact amount of drops, but it's a lot and you'll know it's dark enough when it gets past that red/pink mauve color. My Grandma says you can also use beet juice to get the color dark enough, but I'm not a fan of beets so I'm not ready to take that chance. She's not crazy, she heard it on Sesame Street.
Source: Martha Stewart
URL: http://www.marthastewart.com/317517/red-velvet-cupcakes
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