Sunday, September 19, 2010

If I have a will...I will find a way!

It's Sunday evening, after being on home reserve for yet another day, I am climbing the walls.  All my baking supplies are packed except for the basic wooden spoon and cupcake tin.  I decided to go for it and make our new friend Julius and his coworkers the cupcakes I promised them.  I pulled out my Red Velvet and my Boston Cream recipes and began making my babies.  I can honestly say these cupcakes are totally homemade being hand-stirred and everything (I didn't dig out my mixer until I got to the frosting).  Half way through my baking adventure, I thought I would text Julius and let him know that tomorrow would be his lucky cupcake day!  He texted me back and said he was at the Redskins game (lucky dawg).  If only the Redskins would have gotten that field goal and won! Then my cupcakes would have been the frosting on the cupcake day for them!  
Red Velvet
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Fill cupcake pans with papers.  Fill 2/3 full.  Bake for 18-23 minutes or until a toothpick inserted comes out clean.

Let cool completely.

1 pound cream cheese, softened
2-3 cups sifted confectioners' sugar
1 stick butter, softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Boston Cream Cupcake
I will post the Boston Cream in the near future.

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