Monday, August 30, 2010

Does anyone know if they make red velvet cupcake perfume?

Because I need it. I would be totally happy if I could smell like these every day for the rest of my life.

First and foremost, I would like to give a big boohiss to my husband's job that has taken him away to Texas until Thursday. Without him, leftover cupcakes are going to sit in my kitchen and I am going to have to dial up all the willpower I have to not continuously cram them into my face. This recipe made 3 dozen cupcakes, you guys. That is exactly 2 and a half dozen more than will probably be eaten at the office today. I'm in big trouble.

So what can I say about red velvet cupcakes besides the fact that I want to wear them as perfume? They are my favorite kind of cake (hence why I picked them as an option when I lost the meringue challenge). And cream cheese icing rocks.

When I started looking into different recipes though, I was somewhat appalled by how much oil some of them used. (I'm looking at YOU, Paula Deen.) That's when I came upon the absolutely most perfect cupcake for me. Not only because oil was out entirely, but because the recipe is said to be from the famous Magnolia Bakery in NYC.

Okay I have no idea why that would make it any more perfect for me. Maybe because I used my superior Google skills to find it? Whatever.

Super Special Secret Magnolia Bakery Red Velvet Cupcakes on the DL

Courtesy of some blogger that rocks for putting it online.

Yield: I just told you. My ass is going to be enormous if someone doesn't take some of these home.

Ingredients for the cake:
3 ⅓ cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
  3. 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.
  4. Add the eggs, one at a time, beating well after each.
  5. Whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. Beat until each addition is fully incorporated.
  7. Stir together the cider vinegar and baking soda. It will foam up just like in middle school science class and if you are anything like me, it will make you laugh like a moron. Add and mix well until the batter is smooth.
  8. 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.
  9. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
And now the frosting:
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
4 cups confectioners’ sugar

The original recipe calls for 5 cups of sugar, but I thought that was kind of overkill. Plus I like my cream cheese icing to taste a little like cream cheese.
  1. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
  2. Add the vanilla and beat well.
  3. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
  4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
  5. Put icing in pastry bag and then proceed to get it all over self, counter, floor, cats, and anything else that might be within a 15 foot radius.
I'm not joking. I have never destroyed my kitchen so thoroughly as I did making these cupcakes. I love them though. Please, someone take some. Please.

4 comments:

Heidi Renée said...

You're welcome.

And totally unrelated, I clean out kitty litter boxes with baking soda and vinegar and the foamy explosion never gets old.

Salt said...

OMG. I just died and went to heaven. THANK YOU THANK YOU THANK YOU!

myra said...

Guess who's making these babies for the dinner party she's going to on Saturday!!

Thankfully one of the girls is pregnant, so I'm sending all the leftovers her way if there are any!! :)

Michelle Pixie said...

YUM YUM YUM! I will be making these as soon as I get back from the grocery store. :p

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