Sunday, July 27, 2008

Red Velvet Birthday Cupcakes

Happy Birthday!

In honor of my boyfriend's birthday I made him these delicious red velvet cupcakes. It is hard to believe, but he really does not like birthday cake. Somehow red velvet became one of the few cakes he actually enjoys. I found these cup cakes on Joy the Baker, and thought they would make the perfect birthday cupcake. I also paired them with Joy's Brown Sugar Cream Cheese Frosting. The cake was good, but when paired with the frosting it became an amazing cupcake. I brought eight of the cupcakes into work assuming my boyfriend and I could not eat all 21 that I made ( we easily could have). After the first eight were devoured, my coworkers were distraught when I did not bring any in the next day. Needless to say these were great cupcakes and definitely beat the cherry cobbler I made for my boyfriend's birthday last year.

Red Velvet Cupcakes

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 - 3 Tablespoon(s) red food coloring (depending on how bright you want them)

Put a rack in the center of the oven and preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.

Sift together flour, baking powder and salt into a bowl. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately with the milk and red dye in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.

Bake at 350 for 15-18 minutes, or until the cakes a pick inserted in the center of the cakes comes out clean. Let cool for 10 minutes then remove cupcakes from muffin tin and let cool on a wire rack. Frost with Brown Sugar Cream Cheese Frosting.

Brown Sugar Cream Cheese Frosting

1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk, depending on desired consistency

Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.

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