It was 6:37 am sunday morning and I had popped out of my bed as if it wasn’t a bed but a toaster I was sleeping in.
I dreamed Cupcakes. Yes my friends you heard me right.Soft, gooey, spongy, melt in mouth texture and you gobble them up so easily that you wish why can’t they be made bigger so you don’t have to go through the guilt of second serving? In my dreamland I was lying on a bed made up of all sorts of colored cupcakes you can imagine. Oh stupid dream, wish you were true.
So I had to make cup-cakes. Dressed in a casual t-shirt and black leggings, I ran to the grocery store and it looked like I was the only living soul walking at 8am on a sunday morning. Well the next two hours went in giving life to these amazing little cakes.
And my dear readers I made these little Red velvet cupcakes with cream cheese frosting and aah they were heavenly if I may say so.
While writing this, I have already gobbled two and trying to have self control to not have a third one.Oh, how I suffer.
I found this recipe by Barefoot Contessa. I halved it to suit us two souls.
Red velvet cupcakes with cream cheese frosting ( Adapted from Red velvet cupcakes by Barefoot Contessa )
Ingredients ( I halved the ingredients and resulted in 11 cupcakes )
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder ( I used Hershey cocoa powder )
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Red Velvet Frosting
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.