Besides turning your hands red when you're making them and giving your teeth a pinkish hue when you eat them, the cupcakes are PERFECT! I made them for a coworker's birthday and got raving reviews - from cupcake haters and lovers alike.
They're a good change from the classic white-on-white cupcake (another personal favorite) and they add an air of celebration to any occasion in need of a pick-me-up. I can justify a wine pairing with any meal (it brings out the flavors, right?). In this case, I like to enjoy the delectable dessert by giving it a glamorous twist and sipping champagne on the side. (Don't ask me why, but champagne is also UNBELIEVABLY DELICIOUS with good Chinese food! Strange, I know.)
*A quick tip about cupcake (or muffin) baking: if you don't fill your cupcake tray, fill the empty cups with water until their about 1/2 full. This helps to ensure a balanced weight of the cupcake tray and promotes even baking of the batter.*
RED VELVET CUPCAKES
**The most important (and memorable) part of this satisfying sweet cupcake is the luscious, creamy frosting. The secret is not to skimp on the ingredients. You have to go all out with this recipe and use real butter and real cream cheese. Use only the real deal baby if you want the best!**
Cupcake Ingredients:
- Cooking spray
- 10 oz cake flour (approximately 2 1/2 cups)
- 3 tbsp unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups granulated sugar (the real deal baby, no Splenda here!)
- 6 tbsp unsalted butter, softened
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 1 1/2 tsp white vinegar
- 1 1/2 tsp vanilla extract
- 2 tbsp red food coloring (approximately 1 oz)
Cupcake Directions:
- Preheat oven to 350 degrees
- Place 30 paper muffin cup liners in muffin cups; coat with cooking spray
- Lightly spoon cake flour into try measuring cups; level with knife.
- Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with whisk until mixed.
- Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed for about 3 minutes, or until well blended.
- Add eggs, 1 at a time, beating well after each addition; add the flour mixture and 1 1/4 cups buttermilk alternately into the large bowl with the sugar mixture. **Make sure to begin and end with the flour mixture to keep the texture consistent**
- Add 1 1/2 tsp white vinegar, 1 1/2 tsp vanilla, and food coloring to mixture; beat well.
- Spoon batter into prepared cupcake cups. Bake at 350 deg. for 20 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack (to let air circulate beneath the tray). Remove from pan and cool completely on wire racks.
Frosting Ingredients:
- 5 tbsp butter, softened (real butter - don't be loco and try margarine)
- 4 tsp nonfat buttermilk (hey, at least this is nonfat, right?)
- 1 (8 oz) block of cream cheese, softened (again, the real deal baby)
- 3 1/2 cups powdered sugar (approximately 1 pound)
- 1 1/3 tsp vanilla extract
Frosting Directions:
- Beat 5 tbsp softened butter, 4 tsp nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Add 1 1/4 tsp vanilla; beat well.
- Spread frosting evenly over cooled cupcakes.
(Makes approximately 30 cupcakes, a little less if you make them bigger like I usually do!)
Invite some friends over and pop the cork on that champagne bottle(s) because whether it's Veuve Clicquot or Andre, you can always justify a reason to celebrate with friends! Enjoy your masterpiece of a dessert quickly before they all disappear into their bellies! And at only 205 calories a cupcake, you can afford to have 2 (or 3)!
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