“that’s beautiful… what is that? velvet?” pt.ii
11/02/2010The baking bug has bitten again. Maybe it’s the cold weather. Maybe it’s because I like to bake. Maybe it’s because I finally cleaned my kitchen, but a clean kitchen just doesn’t look right so I decided to get it messy again. Maybe I just wanted some cupcakes.
This was definitely my best batch of Red Velvet Cupcakes. ever ever. Better than this batch. I started with a recipe from my favorite cupcake blog, Cupcake Bakeshop by Chokylit, with a few modifications of my own. See below.
Cupcakes
makes 36 cupcakes / 350 degree oven3-3/4 cups cake flour
1/4 cups cocoa [I used closer to 3/4 cup]
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter [I used baking powder]
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar [I used 3 tsp of coconut vinegar, because it's what i had on hand]
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste [I used a shit ton of liquid food coloring to offset the color of the additional cocoa i added in]
2-1/4 cups sugar
3/4 cups butter
3 eggs
I kept the frosting recipe the same –
Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract
The results? Fantasticalorgasmical. Yes, the best cupcakes ever. I brought them into work, and someone said “Are these from a box?”. I suppose that’s a compliment.. meaning they taste.. professional? lol
Also baked this week – German Chocolate Cupcakes. They were aiiight. I used cake flour instead of the recommended all-purpose flour because I thought it would be fancier. Turns out the crumb is too fine, and the cupcakes sort of just disintegrated on your tongue upon first bite, and didn’t really hold up or provide enough texture for the really thick frosting. But, that’s why we experiment, right? Right. More cuppycakes to come…
