Joel H Blog

Recipes: Just Another Cupcake Saturday….

// April 12th, 2009 // No Comments » // Recipes, Recipes: Cupcakes

With Easter being today, I was doing a little holiday baking yesterday.  I made two kinds of new cupcakes, and thought I would share the results.  For the first time EVER I made Red Velvet Cupcakes with my Bourbon Vanilla Cream Cheese Frosting; and you can judge by the picture, but I think they turned out to be pretty damn amazing.  The taste was perfect, the texture was amazing.  All together it was an  A+ Cupcake and one that will become a regular.  I also took my basic buttercake recipe and switched things up and made an Orange Blossom Cake, topped with classic sugary buttercream.  The cake itself was amazing, but the icing was a little on the sugary side for me.  Recipes and more photos are below.  Happy Easter Everyone!

Easter Red Velvet Cupcakes

Makes about 30

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Preparation

Preheat oven to 350°F. Place cupcake liners in cupcake pans.

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 over beat. 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.

Scoop batter into prelined cupcake pans and bake for 20 minutes or until cake tester comes out clean after being inserted into the middle of the cake.  cool in tins for about 15 minutes, then remove and place on a cooling rack until completely cool, and frost.

Bourbon Vanilla Cream Cheese Frosting

• 2 packages cream cheese
• 1 1/2 sticks unsalted butter
• 2 tablespoons high quality Bourbon Vanilla
• 2 tablespoons whole milk
• 3 1/2 cups of powdered sugar

Preparation

Cream butter and cream cheese on high for about 3-4 minutes.  Add sugar and mix on high for an additional 2 minutes.  Then add the remaining ingredients, and beat again on high for another 3 minutes.