Oh, Hey, Hi...Cupcake?

Merry "Belated" Christmas and Happy New Year's, 10 days too late. I hope you all had fantabulous holidays with family and friends and got everything your little hearts desired. I've kind of gone off the grid the last couple of weeks and I apologize. To make up for my lack of shared, sugary delights, I give you my signature dessert, that my cousin Chris requests at all family gatherings, Red Velvet Cupcakes with Cinnamon Cream Cheese frosting.


Terrific recipe from the always terrific Joy. A busy baking week lies ahead for me (cake decorating!). So keep an eye out for more posts!

Note, these pics are from this summer, BUT I've made these cupcakes twice over break.

Red Velvet Cupcakes
adapted from Joy the Baker

4 tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
3 tbsp. unsweetened cocoa powder
2 1/2 tbsp. red food coloring
1/2 tsp. vanilla
1/2 c. buttermilk
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar


Preheat oven to 325 degrees and place rack in upper third of oven.
In bowl, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add egg. Beat until well incorporated.
In separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until well combined. Scrape sides of the bowl to make sure all of batter is incorporated with red paste.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until well combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper-lined cupcake baking pan and bake for 20-25 minutes, until toothpick inserted comes out clean. Cool in pan for 10 minutes, then place on cooling rack to cool completely before frosting.


Cinnamon Cream Cheese Frosting
adapted from Joy the Baker

2 1/3 c. powdered sugar, sifted
2 tbsp. butter, softened
4 oz. cream cheese, softened
scant 1/4 tsp. cinnamon

Beat powdered sugar, cinnamon and butter together in bowl. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium-high until incorporated. Turn mixer to medium-high and beat for 5 minutes, or until frosting becomes light and fluffy. (Do not over-beat! The frosting can quickly become runny.)