I think the little cake kind of looks like a face. The flowers make the eyes and the ribbon makes the smile. Hehe.
I thought they turned out pretty good. Most importantly the bride was happy with them. Congratulations!
Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Thursday, September 25, 2008
Wedding Cupcakes
Here are a few pictures of the cupcakes I did for SIL3's wedding reception a few weeks ago. I made the little cake on top too!
I think the little cake kind of looks like a face. The flowers make the eyes and the ribbon makes the smile. Hehe.
I thought they turned out pretty good. Most importantly the bride was happy with them. Congratulations!
I think the little cake kind of looks like a face. The flowers make the eyes and the ribbon makes the smile. Hehe.
I thought they turned out pretty good. Most importantly the bride was happy with them. Congratulations!
Monday, August 11, 2008
Bridal Shower 2
Bridal shower round two. Actually this is round four for 2008, but only the second round of bridal shower cupcake pictures I am posting. The first bridal shower of the year was for SIL2 (I'm going to number them according to age from now on) who got married in Vegas in February. That was such a fun trip. I did make cupcakes for that shower but did not take any pictures.
Bridal shower number two was in April for my good friend Kelly. I was not the hostess so I did not make any cupcakes for that one. Bridal shower number three was for my BFF Beth in St. Louis and was hosted by all the bridesmaids, including me. I did make some very pretty cupcakes for that shower which was really fun.
Now SIL3 is getting married in less than a month and MIL, SIL2 and I hosted a bridal shower for her this past weekend. I made cupcakes of course as I am pretty much expected to do these days. I made the standard white and chocolate cupcakes. I thought about making something different or more fancy but I just couldn't get it together in time.
SIL3 is doing orange, brown and a tealy-bluey color for her wedding. She bought some orange sprinkles to use on the cupcakes for the shower. At first I wasn't too sure about them. They seemed really bright. However after I got them all set up with some orange roses on the brown stand, I thought they turned out pretty nice.
The wedding is going to be really pretty and also pretty fun too! I'm looking forward to it.
Bridal shower number two was in April for my good friend Kelly. I was not the hostess so I did not make any cupcakes for that one. Bridal shower number three was for my BFF Beth in St. Louis and was hosted by all the bridesmaids, including me. I did make some very pretty cupcakes for that shower which was really fun.
Now SIL3 is getting married in less than a month and MIL, SIL2 and I hosted a bridal shower for her this past weekend. I made cupcakes of course as I am pretty much expected to do these days. I made the standard white and chocolate cupcakes. I thought about making something different or more fancy but I just couldn't get it together in time.
SIL3 is doing orange, brown and a tealy-bluey color for her wedding. She bought some orange sprinkles to use on the cupcakes for the shower. At first I wasn't too sure about them. They seemed really bright. However after I got them all set up with some orange roses on the brown stand, I thought they turned out pretty nice.
The wedding is going to be really pretty and also pretty fun too! I'm looking forward to it.
Monday, May 5, 2008
Bridal Shower
My BFF Beth is getting married this summer and I am a bridesmaid in the wedding. This past weekend we threw her a shower and of course I made the cupcakes. They turned out so cute that I wanted to post some pictures of them.
I like to decorate my cupcakes with fresh flowers. I like it because it's simple, looks classy and inexpensive. You can pick up a bunch at the grocery store when shopping for ingredients.
I also like using flowers because I can't pipe icing to save my life.
Just cut the stems down and place the buds in between the cupcakes or around the edges on a platter or cake stand. You can also cut the leaves off and use them too. I used a dozen sweetheart roses.
I thought they turned out looking pretty nice! And I think they tasted alright too because everyone gobbled them up. :)
Congratulations Beth and John! We are going to have so much fun at the wedding!
I like to decorate my cupcakes with fresh flowers. I like it because it's simple, looks classy and inexpensive. You can pick up a bunch at the grocery store when shopping for ingredients.
I also like using flowers because I can't pipe icing to save my life.
Just cut the stems down and place the buds in between the cupcakes or around the edges on a platter or cake stand. You can also cut the leaves off and use them too. I used a dozen sweetheart roses.
I thought they turned out looking pretty nice! And I think they tasted alright too because everyone gobbled them up. :)
Congratulations Beth and John! We are going to have so much fun at the wedding!
Friday, February 29, 2008
Afternoon (Evening) Links: The Country's Best Cupcakes
I just saw this article on MSN. I bake a lot of cupcakes so I was immediately drawn to it. I just love cupcakes. I love that they are individually packaged personal cakes that you don't have to share with anyone!
If this doesn't make your mouth water and inspire you to bake something I don't know what will.
The Country's Best Cupcakes
Happy Friday!
If this doesn't make your mouth water and inspire you to bake something I don't know what will.
The Country's Best Cupcakes
Happy Friday!
Monday, February 25, 2008
Cupcake Invasion!
A couple of weeks ago my SIL was married in Las Vegas. Only immediate family and a few close friends flew to Vegas to attend the wedding. Then this past weekend they had a reception here in town to celebrate their wedding and marriage.
As a family we pretty much put together the entire reception ourselves. MIL and my other SIL did all the food and decorations. My mom was the DJ. FIL carried stuff in and out of the reception hall and did whatever MIL told him to do. And I made the cake – cupcakes actually.
About 60-70 people had RSVP-ed “yes” to the invitation so I figured I would make around two cupcakes per person. My SIL wanted me to make both vanilla and chocolate which also factored into this decision. I think when there are multiple flavors of cupcakes people are more likely to eat more than one. I know if I was at a wedding reception and there were two different kinds of cupcakes, I’d want to try them both!
I therefore planned to make 120 cupcakes or five batches at two dozen per batch. I decided to make three batches of vanilla and two batches of chocolate. All cupcakes would have the same vanilla buttercream frosting. I planned to bake all the cupcakes on Friday evening and then frost the cupcakes at the reception site on Saturday afternoon. It is a lot easier to transport unfrosted cupcakes than frosted ones especially since I have a rather small car.
Now I have a confession to make. I used cake mix. Doh! I know, I know! A cake mix? What the heck is that about? Okay! I have a perfectly good explanation for this. First I was under a time crunch here. I had to make 120 cupcakes in one evening in my regular ole kitchen with my regular ole oven. I only have two cupcake pans so I can only bake two pans at a time. And to tell you the truth I haven’t really found a from-scratch vanilla cupcake recipe that I’m super pleased with. I have however made vanilla cupcakes from a mix before (with certain extra additions) that have received rave reviews over and over again. Since it was such an important occasion, I didn’t want to attempt a new recipe and have it turn out awful. So I went with experience.
Both recipes originally came from Cupcakes! from the Cake Mix Doctor. I made a few minor modifications to result in the following:
Vanilla Cupcakes
Makes 22-24 cupcakes
1 package (18.25 oz) white cake mix
1 box vanilla pudding (French vanilla, cheesecake and white chocolate would also work)
1 cup whole milk
1/3 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
Preheat oven to 350 degrees F. Line two 12 cup cupcake pans with paper or foil liners (use foil for fancier occasions like weddings). Place cake mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed to combine. Add pudding and blend on low speed to combine; scrap down sides of bowl as necessary.
Spoon or scoop batter into each cupcake cup, filling two thirds full. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16-20 minutes. Remove pans from oven and allow cupcakes to cool in pan for five minutes. Remove cupcakes from pan and cool on wire racks. Allow cupcakes to cool completely before frosting. Frost cupcakes with vanilla buttercream and add sprinkles or decoration as you wish.
Chocolate Cupcakes
Makes 24 cupcakes
1 package (18.25 oz) devil’s food cake mix
2 tbsp unsweetened cocoa powder
1 ½ cups buttermilk
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat oven to 350 degrees F. Line two 12 cup cupcake pans with paper or foil liners. Place cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed to combine; scrap down sides of bowl as necessary.
Spoon or scoop batter into each cupcake cup, filling two thirds full. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16-20 minutes. Remove pans from oven and allow cupcakes to cool in pan for five minutes. Remove cupcakes from pan and cool on wire racks. Allow cupcakes to cool completely before frosting. Frost cupcakes with vanilla buttercream and add sprinkles or decoration as you wish.
It’s a cupcake army!
I decorated the cupcakes with pink and clear sprinkles and placed them on cupcake stands FIL had made. I used gerber daisies as accents. The bride and groom had a small cake on the top tier of the bigger stand. This was the cake they cut together.
So was it worth it? At first I was a little apprehensive about making all these cupcakes and how they would turn out. This is the largest quantity I’ve ever made at one time. It actually was not as crazy as I thought it might be. It took me approximately three hours to mix and bake all the cupcakes. Then it took me another two hours or so to mix up all the frosting and then frost and decorate all the cupcakes as well as arrange them on the cupcake stands.
There were a lot of leftover cupcakes so next time I will reduce the quantity to 1.5 times the number of RSVPs instead of 2 times. My co-workers enjoyed the leftovers this morning though!
The cupcakes tasted wonderful and I received tons of compliments on them, both at the reception and at work today. No one knows my secret though!
I wouldn’t hesitate to make these again though I do promise to practice from-scratch vanilla cupcakes until I find a recipe I’m happy with.
More pictures:
As a family we pretty much put together the entire reception ourselves. MIL and my other SIL did all the food and decorations. My mom was the DJ. FIL carried stuff in and out of the reception hall and did whatever MIL told him to do. And I made the cake – cupcakes actually.
About 60-70 people had RSVP-ed “yes” to the invitation so I figured I would make around two cupcakes per person. My SIL wanted me to make both vanilla and chocolate which also factored into this decision. I think when there are multiple flavors of cupcakes people are more likely to eat more than one. I know if I was at a wedding reception and there were two different kinds of cupcakes, I’d want to try them both!
I therefore planned to make 120 cupcakes or five batches at two dozen per batch. I decided to make three batches of vanilla and two batches of chocolate. All cupcakes would have the same vanilla buttercream frosting. I planned to bake all the cupcakes on Friday evening and then frost the cupcakes at the reception site on Saturday afternoon. It is a lot easier to transport unfrosted cupcakes than frosted ones especially since I have a rather small car.
Now I have a confession to make. I used cake mix. Doh! I know, I know! A cake mix? What the heck is that about? Okay! I have a perfectly good explanation for this. First I was under a time crunch here. I had to make 120 cupcakes in one evening in my regular ole kitchen with my regular ole oven. I only have two cupcake pans so I can only bake two pans at a time. And to tell you the truth I haven’t really found a from-scratch vanilla cupcake recipe that I’m super pleased with. I have however made vanilla cupcakes from a mix before (with certain extra additions) that have received rave reviews over and over again. Since it was such an important occasion, I didn’t want to attempt a new recipe and have it turn out awful. So I went with experience.
Both recipes originally came from Cupcakes! from the Cake Mix Doctor. I made a few minor modifications to result in the following:
Vanilla Cupcakes
Makes 22-24 cupcakes
1 package (18.25 oz) white cake mix
1 box vanilla pudding (French vanilla, cheesecake and white chocolate would also work)
1 cup whole milk
1/3 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
Preheat oven to 350 degrees F. Line two 12 cup cupcake pans with paper or foil liners (use foil for fancier occasions like weddings). Place cake mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed to combine. Add pudding and blend on low speed to combine; scrap down sides of bowl as necessary.
Spoon or scoop batter into each cupcake cup, filling two thirds full. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16-20 minutes. Remove pans from oven and allow cupcakes to cool in pan for five minutes. Remove cupcakes from pan and cool on wire racks. Allow cupcakes to cool completely before frosting. Frost cupcakes with vanilla buttercream and add sprinkles or decoration as you wish.
Chocolate Cupcakes
Makes 24 cupcakes
1 package (18.25 oz) devil’s food cake mix
2 tbsp unsweetened cocoa powder
1 ½ cups buttermilk
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat oven to 350 degrees F. Line two 12 cup cupcake pans with paper or foil liners. Place cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed to combine; scrap down sides of bowl as necessary.
Spoon or scoop batter into each cupcake cup, filling two thirds full. Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16-20 minutes. Remove pans from oven and allow cupcakes to cool in pan for five minutes. Remove cupcakes from pan and cool on wire racks. Allow cupcakes to cool completely before frosting. Frost cupcakes with vanilla buttercream and add sprinkles or decoration as you wish.
It’s a cupcake army!
I decorated the cupcakes with pink and clear sprinkles and placed them on cupcake stands FIL had made. I used gerber daisies as accents. The bride and groom had a small cake on the top tier of the bigger stand. This was the cake they cut together.
So was it worth it? At first I was a little apprehensive about making all these cupcakes and how they would turn out. This is the largest quantity I’ve ever made at one time. It actually was not as crazy as I thought it might be. It took me approximately three hours to mix and bake all the cupcakes. Then it took me another two hours or so to mix up all the frosting and then frost and decorate all the cupcakes as well as arrange them on the cupcake stands.
There were a lot of leftover cupcakes so next time I will reduce the quantity to 1.5 times the number of RSVPs instead of 2 times. My co-workers enjoyed the leftovers this morning though!
The cupcakes tasted wonderful and I received tons of compliments on them, both at the reception and at work today. No one knows my secret though!
I wouldn’t hesitate to make these again though I do promise to practice from-scratch vanilla cupcakes until I find a recipe I’m happy with.
More pictures:
Tuesday, February 5, 2008
Vegan Chocolate Cupcakes
I know I just posted that I haven’t been using my kitchen much lately, but tonight I shuffled my tools and painting supplies around to make room to bake. It’s a coworker’s birthday tomorrow and I signed up to bring the birthday treats. This particular coworker is allergic to eggs so I couldn’t make my regular batch of cupcakes. But I’m always up for a challenge.
My first thought was to look for a vegan cupcake recipe since vegans do not eat eggs. A quick Google search gave me a recipe for Basic (Vegan) Chocolate Cupcakes on Chow.com. It seemed simple enough so I decided to go for it.
Basic (Vegan) Chocolate Cupcakes
Makes 12 cupcakes
1 cup soy milk
1 tsp apple cider vinegar
¾ cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
½ tsp almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ salt
Preheat oven to 350 degrees F and line a muffin pan with paper liners. I like to spray my liners with non-stick spray for added non-stick protection.
Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. I used vanilla flavored soy milk. While the mixture is curdling, in a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Personally I hate sifting dry ingredients. I never do it. I put all these ingredients in a medium bowl and whisk them together until blended.
Add the sugar, oil, vanilla extract and other extract to the soy milk mixture(I used almond extract for the second extract). Beat until foamy. Add the dry ingredients to the wet ingredients in two batches and beat until no large lumps remain (a few tiny lumps are okay).
At this point I noticed that the batter is very runny. Much runnier than other cupcake batters I have made. I poured the batter into a four cup measuring cup with a spout and then poured the batter into the lined muffin cups, filling to approximately ¾ full.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. I baked my cupcakes for 19 minutes total. Let cupcakes cool in pans for several minutes, then transfer to a cooling rack to cool completely.
I decided to keep the cupcakes vegan from top to bottom so I whipped up a batch of basic buttercream frosting using vegan “butter” in place of regular butter. Vegan “butter” is a natural vegetable oil spread and comes in stick form just like regular butter. I bought the Earth Balance buttery sticks at my local Whole Foods. I also substituted vanilla soy milk for regular milk.
The verdict? I think my biggest downfall with these types of recipes is that I expect it to taste just like the original version. I remember once I bought some vegetarian breakfast “sausage” when I was on a health kick. I imagined it tasting exactly like regular sausage and it would be an easy replacement for the less-healthy meat version. Boy was I wrong. The vegetarian version tasted nothing like the meat version and I hated it.
Well this recipe is not like that. The chocolate vegan cupcakes with vanilla vegan buttercream frosting taste very close to the non-vegan version. I was pleasantly surprised! Especially since I plan on serving these to my coworkers.
One thing I would change is the extracts. The almond extract I used was a little overpowering to me. Next time I will use all vanilla extract or maybe mint extract. Actually these cupcakes would probably be great with mint buttercream. Using the basic buttercream recipe, substitute mint extract for the vanilla extract and add a few drops of green food coloring. After frosting cupcakes, sprinkle tops with mini chocolate chips and you have a mint chocolate chip cupcake.
Although these cupcakes turned out great, I probably won’t make them regularly since I’m not a vegan. I’ll rely on the non-vegan version primarily. But if I ever do need a vegan cupcake again I know these are perfect.
My first thought was to look for a vegan cupcake recipe since vegans do not eat eggs. A quick Google search gave me a recipe for Basic (Vegan) Chocolate Cupcakes on Chow.com. It seemed simple enough so I decided to go for it.
Basic (Vegan) Chocolate Cupcakes
Makes 12 cupcakes
1 cup soy milk
1 tsp apple cider vinegar
¾ cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
½ tsp almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ salt
Preheat oven to 350 degrees F and line a muffin pan with paper liners. I like to spray my liners with non-stick spray for added non-stick protection.
Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. I used vanilla flavored soy milk. While the mixture is curdling, in a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Personally I hate sifting dry ingredients. I never do it. I put all these ingredients in a medium bowl and whisk them together until blended.
Add the sugar, oil, vanilla extract and other extract to the soy milk mixture(I used almond extract for the second extract). Beat until foamy. Add the dry ingredients to the wet ingredients in two batches and beat until no large lumps remain (a few tiny lumps are okay).
At this point I noticed that the batter is very runny. Much runnier than other cupcake batters I have made. I poured the batter into a four cup measuring cup with a spout and then poured the batter into the lined muffin cups, filling to approximately ¾ full.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. I baked my cupcakes for 19 minutes total. Let cupcakes cool in pans for several minutes, then transfer to a cooling rack to cool completely.
I decided to keep the cupcakes vegan from top to bottom so I whipped up a batch of basic buttercream frosting using vegan “butter” in place of regular butter. Vegan “butter” is a natural vegetable oil spread and comes in stick form just like regular butter. I bought the Earth Balance buttery sticks at my local Whole Foods. I also substituted vanilla soy milk for regular milk.
The verdict? I think my biggest downfall with these types of recipes is that I expect it to taste just like the original version. I remember once I bought some vegetarian breakfast “sausage” when I was on a health kick. I imagined it tasting exactly like regular sausage and it would be an easy replacement for the less-healthy meat version. Boy was I wrong. The vegetarian version tasted nothing like the meat version and I hated it.
Well this recipe is not like that. The chocolate vegan cupcakes with vanilla vegan buttercream frosting taste very close to the non-vegan version. I was pleasantly surprised! Especially since I plan on serving these to my coworkers.
One thing I would change is the extracts. The almond extract I used was a little overpowering to me. Next time I will use all vanilla extract or maybe mint extract. Actually these cupcakes would probably be great with mint buttercream. Using the basic buttercream recipe, substitute mint extract for the vanilla extract and add a few drops of green food coloring. After frosting cupcakes, sprinkle tops with mini chocolate chips and you have a mint chocolate chip cupcake.
Although these cupcakes turned out great, I probably won’t make them regularly since I’m not a vegan. I’ll rely on the non-vegan version primarily. But if I ever do need a vegan cupcake again I know these are perfect.
Monday, December 17, 2007
Red Velvety Goodness
Red velvet cake has always been somewhat of a mystery to me. What is it exactly? Is it chocolate? Is it vanilla? My friend Kelly and I used to work together and we would frequent a restaurant that had the best red velvet cake. She knew the manager so we would often partake of FREE red velvet cake (the best kind).
I’ve never made red velvet cake before. I take that back. I once made it from a mix so that doesn’t count. A couple at my work is getting married soon and our department threw a luncheon for them last week. Being the cupcake fanatic that I am, I decided to make red velvet cupcakes for the luncheon. Being red and all they were very festive (not to mention delicious!).
I used Paula Deen’s recipe from the Food Network for the cupcakes. I did not use her cream cheese frosting recipe; I used the one I previously posted that topped my pumpkin ginger cupcakes.
Red Velvet Cupcakes
Makes 24 cupcakes
2 ½ cups all purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line pans with muffin liners.
In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer (handheld or stand). Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. The batter matches my mixer!
Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake in oven for 20-22 minutes, turning pans once half way through. Test cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Frost with cream cheese frosting. If you like a lot of frosting, I suggest making a double batch. A single batch will get the job done in a pinch, but the extra frosting makes them taste THAT much better. Then garnish with chopped nuts or toasted coconut if desired. I left mine plain.
So is it worth it? All I can say is, oh my goodness. These were the best cupcakes I have ever made completely and totally from scratch. They had a beautiful red color and the frosting was whipped to perfection. This frosting recipe is seriously my favorite now. I didn’t get to bring any of them back home from work so that’s a good sign that they were good.
The recipe was very simple. Mix dry, mix wet, mix them together, pour in pan and bake. I do better with these types of recipes rather than the standard cake batter recipe that requires creaming the butter and sugar together. These would be perfect to take to a holiday party. I love cupcakes because they are already packaged in individual servings. No messy cake cutting necessary. People can just pick them up and eat them, even without a fork or a plate.
I will be adding this recipe to my arsenal. I’m already planning on making it again this weekend for some friends, including my friend Kelly. As the red velvet cake expert I’ll let her be the judge.
I’ve never made red velvet cake before. I take that back. I once made it from a mix so that doesn’t count. A couple at my work is getting married soon and our department threw a luncheon for them last week. Being the cupcake fanatic that I am, I decided to make red velvet cupcakes for the luncheon. Being red and all they were very festive (not to mention delicious!).
I used Paula Deen’s recipe from the Food Network for the cupcakes. I did not use her cream cheese frosting recipe; I used the one I previously posted that topped my pumpkin ginger cupcakes.
Red Velvet Cupcakes
Makes 24 cupcakes
2 ½ cups all purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line pans with muffin liners.
In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer (handheld or stand). Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. The batter matches my mixer!
Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake in oven for 20-22 minutes, turning pans once half way through. Test cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Frost with cream cheese frosting. If you like a lot of frosting, I suggest making a double batch. A single batch will get the job done in a pinch, but the extra frosting makes them taste THAT much better. Then garnish with chopped nuts or toasted coconut if desired. I left mine plain.
So is it worth it? All I can say is, oh my goodness. These were the best cupcakes I have ever made completely and totally from scratch. They had a beautiful red color and the frosting was whipped to perfection. This frosting recipe is seriously my favorite now. I didn’t get to bring any of them back home from work so that’s a good sign that they were good.
The recipe was very simple. Mix dry, mix wet, mix them together, pour in pan and bake. I do better with these types of recipes rather than the standard cake batter recipe that requires creaming the butter and sugar together. These would be perfect to take to a holiday party. I love cupcakes because they are already packaged in individual servings. No messy cake cutting necessary. People can just pick them up and eat them, even without a fork or a plate.
I will be adding this recipe to my arsenal. I’m already planning on making it again this weekend for some friends, including my friend Kelly. As the red velvet cake expert I’ll let her be the judge.
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