Tuesday, September 14, 2010

Behold, A Cupcake! With an Update!

I'm really digging the word "behold" for some reason. Forgiveness?

Anyhow, last weekend Keith and I had the ultimate cupcake extravaganza. It started with a trip to the famous/infamous Sprinkles Cupcakes in Highlands Village in Houston. I got 5 cupcakes. It cost over $16. I chose a Gluten-free red velvet(for Celiac sister,) a chai, a strawberry, a coconut lemon, and an almond dark chocolate. I know I'm gonna get in trouble, but they were all completely unremarkable. Except for the chai. The cake part was kind of standard spice cake. However, the frosting has the whisperings of something great.
Next day. We had a family event to attend, so I decided to continue the cupcake trend with the glorious Bakerella's Banana Cupcakes. The turned out really well, not at all like banana bread. They were light and lovely.

The next day we were invited to a very impromptu neighborhood cookout. Having been inspired by the promise of the Sprinkle's chai cupcake, Keith scratched his chin and said, "I'm making cupcakes." I begged him not to, simply because baking is the only thing on this earth that I do better than him, or so I thought. He really one-upped me with these life altering Vanilla Chai Tea Latte Cupcakes. They were simply divine. And they have changed the balance of our marriage so much, I'm not sure we can ever get it back to where it once was. Honestly. My man is a master at baking. I still might have the edge on baking bread, but I'm sure that won't last long.

A few days after I originally posted this, Keith was inspired enough to try his hand at making Red Velvet Cupcakes. I am a known hater of red velvet...or so I thought! These are quite possibly the BEST cupcakes I've ever tasted! So moist, so light and the frosting! Don't get me started! He made 24 and gladly I can say we gave half of them to family and friends. That left 12 cupcakes for 3 solid food eaters, one of which refuses to eat any sweets but cookies. I'll give you a hint as to who that is. His name starts with an R and ends with an emington.
For any fans of red velvet, the recipe is posted below.

Modified from Bobby Flay Throwdown Red Velvet Cupcakes
Ingredients - Makes about 20-24

o 3 1/3 cups cake flour or 3 cups all purpose (Use cake flour, trust me)
o 1 1/4 teaspoons baking soda
o 1 1/4 teaspoons salt
o 1/2 cup unsweetened cocoa powder
o 1 1/2 cups vegetable oil
o 2 1/4 cups granulated sugar
o 1 1/4 cups buttermilk
o 3 eggs, room temperature
o 2 tablespoons red food coloring (as red as you like it)
o 1 1/4 teaspoons vinegar ( white or apple cider can both work)
o 1 1/2 teaspoons vanilla extract
o 1/8 cup water
For the cream cheese frosting
* It's up to you, I prefer a more cream cheesy taste. This recipe is nice
and soft at room temp, it hardens up in the fridge.
Keep tasting as you mix in the powdered sugar. Stop when you like it.
o 1 1/2 sticks of unsalted butter, softened
o 1 1/2 packages of softened cream cheese, get the good stuff, like
o 1 lbs or so powdered sugar, sifted
o 1 tablespoon vanilla extract, I like the double strength stuff.

1. For the cupcakes:.
2. Preheat oven 350 degrees F.
3. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
6. Line cupcake pan with paper liners, scoop the batter into the liners (fill the wrappers up almost to the top, leave about 1/4 inch of paper showing) and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. (Mine took 27 min) Let cool in the pan for 5 min, then remove and place on a cooling rack.
For the cream cheese frosting:.
8. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
9. The frosting can be used right away, or stored in the refrigerator up to a week.
10. Frost cooled cupcakes with the cream cheese frosting.

1 comment:

M + D said...

wow!! I'm so impressed!! Email me the recipe ;) They look soooo good. I can't wait for sprinkles to open here in DC!! xoxo