These are red velvet cupcakes, which I have never actually made before, with a decadent cream cheese frosting, red sprinkles around the rim, and Kappa Sigma lettering!
As most of y'all know by now my boyfriend, Jake goes to Willamette University and I go visit him there once a month or so. He is in the Kappa Sigma fraternity there... and no it is not a "frat."
I love to bake there because I get to be in the house kitchen and my treats get enjoyed and devoured in a very short amount of time with much appreciation.
This past weekend when I was visiting was the fraternities initiation for new pledges (which I have somehow managed to be there for 2 years in a row). So... because of all the events that were going on I had a good amount of time to kill so I figured what better to do than to bake! I spent 3-4 hours in a quiet kitchen with my music and enjoyed the heck out of it. It had been way too long since the last time I had a date with the mixing bowl.
I was inspired by Joy of Baking for this recipe.
Ingredients:
This recipe makes 32-36 regular-sized cupcakes.
For the red velvet cupcakes:
3 3/4 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. salt
3 tbsp. cocoa powder
3/4 cup unsalted butter
3 eggs
1 1/2 tsp. vanilla extract
1 1/2 cups buttermilk
2-3 tbsp. red food coloring
1 1/2 tsp. white vinegar
1 1/2 tsp. baking soda
For the cream cheese frosting:
24 oz. cream cheese (this is 3 packages)
1 1/2 tsp. vanilla extract
2 1/4 cups sifted powdered sugar
1 1/3 cups heavy whipping cream
Also used:
green food coloring
red sprinkles
Directions:
For the red velvet cupcakes:
Preheat the oven to 350.
Prepare 3 cupcake tins with cupcakes liners.
Sift together flour, baking powder, salt, and cocoa powder.
Beat butter on medium speed in an electric mixer for 1-2 minutes.
Add sugar and mix well. Continue by adding eggs one at a time, followed by the addition of the vanilla extract (continue to scrape down the sides after each step).
In a separate bowl measure out the buttermilk.
Begin adding red food coloring drop by drop, while whisking, until you reach a deep red color.
Switch off adding the red buttermilk and the dry ingredients to the butter mixture (beginning and ending with the dry ingredients).
In a small separate bowl or cup combine white wine vinegar and baking soda. Let it fizz and once it has settled down fold it into the batter.
Divide the batter amongst the cupcake liners, filling about 2/3 full, and baking for 18-23 minutes (or until toothpick comes out clean.
For the cream cheese frosting:
Beat room temperature cream cheese in an electric mixer until creamy.
Add vanilla and then in increments add sifted powdered sugar.
Slowly add in the heavy whipping cream and mix on high until the frosting is thick enough to pipe.
Decoration:
First, begin by piping the cream cheese frosting using a wide star-shaped tip onto the cupcakes. (Optional: Save some to make the leftover frosting green to use for writing)
Pour a bottle of red sprinkles into a large bowl to coat the bottom.
Dip the edges of the cupcake into the sprinkles and do your best to make sure they are coated evenly.
Using the leftover frosting, dye it green, and create lettering of your choice! I used the Kappa Sigma letters but if you want you can draw a christmas tree or write something creative!
Now all you have to do is eat it and enjoy!
Not to mention the house is beautifully decorated for Christmas! Hope to be back there soon! Props to Jason!
Enjoy your Thanksgiving everyone! Hope you all get fat and happy!
And as always... happy baking!
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