Why is it we love cupcakes so much? By "we" I mean us girls because, let's face it, they're pretty girlie. I've never heard a guy say, "Oh! Let's stop and get a half dozen cupcakes! Won't that be fun!?" Nope. I'm fairly certain I will never hear those words out of Barnaby's mouth.
I found these little Red Velvet 4th of July cupcakes in a local bakery, and thought the gang of kids at the party today would really dig them.
Red Velvet Cupcakes with Vanilla Frosting
Makes about 14-16 cupcakes
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
- Preheat the oven to 350°F. Prepare cupcake tins with cupcake papers.
- Cream butter and sugar until fluffy.
- Add eggs and blend well.
- Make a paste of cocoa and food coloring and add to the butter mixture.
- Sift flour and salt together into the above mixture.
- One at a time, add the buttermilk, vanilla, and water.
- In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter, making sure it's incorporated, but don't beat it.
- Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
- Remove from oven and let cool a few minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Stir constantly over medium heat cook until the mixture becomes thick and begins to bubble (approx. 10-15 minutes).
Cover with waxed paper placed directly on the surface and cool to room temperature (approx. 30 minutes).In a large bowl beat the butter for 3 minutes until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (exactly 15 minutes - set a timer!). Use immediately.