Let them eat (cup)cake

Aren't these the prettiest cupcakes ever? Of course, I'm a bit biased in my observation since I helped make these for my best friend's bridal shower last year. They turned out great, if I may say so, and were the hit of the party.

They came to mind because I met said friend for brunch today, after she'd dragged herself out of bed on a lazy Saturday morning to snag some fancy red-velvet-with-cream-cheese-icing cupcakes at a local bakery. So in-demand are these cupcakes that no pre-ordering is allowed: it's strictly first-come, first cupcake.

But if you're not inclined to wait in line, or want to impress the pants off your friends and family, you can make them yourself. From scratch.

Hey, nobody said true love was easy...

Red Velvet Cupcakes
(adapted from simplyrecipes.com)

While most red velvet cakes get their distinctive colour from food dye, during World War II (when many foods were rationed) bakers used boiled beets to enhance the color of their cakes. I guess necessity really is the mother of invention!


Cupcakes:
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar


Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract


For Cupcakes:
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.


For Frosting:
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.