I am a strict believer of the powers of a dinner table. I truly believe anyone can be brought together and peace accomplished over some delicious food and savory treats. Accordingly, I try my hardest as often as possible to bring my loved ones together over my "cuisine." Yes I say cuisine - without modesty - because I am that good. I slave over my cooking and toss in as much TLC as possible. It makes the world of a difference, and I have the stats to prove it.
Sadly, I also work over 90 hours a week and often do not have time to cook five course meals. So I have developed an alternative. I do not believe in cooking in advance, reheating or freezing for future consumption, but I do believe in producing mass quantities of absurd baked goods. Cupcakes, cakes, napoleons, pies, you name it, I make it. And I make it good. No I do not have a specialty, nor do I have a favorite, but there is something about a fresh cupcake that brightens and relieves almost any one's day. In particular the comfort of a Red Velvet Cupcake. There is something about that soft texture, the rich taste, the visual appeal of bright red deliciousnessand creamy frosted goodness that will quell any strife and settle all kerfuffles.
So here it is... my recipe to share:
3 ⅓ cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Frosting: 1/2 pound (one 8-ounce package) cream cheese, softened and cut into small pieces
3 tablespoons unsalted butter, softened and cut into small pieces
3/4 teaspoon vanilla extract
2.5 cups sifted confectioners’ sugar
Preheat oven to 350 degrees.
Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well.
Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
When the cake has cooled, spread the frosting liberally on the cupcakes.
Makes 36 cupcakes!! Enjoy!
