Red Velvet Cupcakes

Spain.


What comes to your mind when you hear of that country? Bull fighting? Ancient buildings? Good looking Spanish men?


Well, I'll tell you what comes to my mind.  Red velvet walls. That's right - there is such a thing. And a marvelous thing at that. I got to see some red velvet walls on my trip a few years back. I was startled, surprised and desperately wanted to feel the walls.


But, alas, they were forbidden to touch. Not even a picture with a flash was permitted. Sigh...I miss those scrumptious velvety walls.

I thought I needed a reminder, so I whipped up some red velvet cupcakes. Yummy.

Melt some buttta.

Make the butter and sugar real fluffy.  6-year old cloud drawing-like fluffy.

Get that red in there and start a -mixin!

They look like little red potatoes all baked and ready to go!  Chocolate-tasting potatoes. Hmm, not liking that combination there...better just stick with chocolate tasting cupcakes. Yep, much better.

Add the amazing Cinnamon cream cheese frosting and you'll be as fit as a fiddle.

Red Velvet Cupcakes

Recipe From: Joy the Baker

makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I using a dash less)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until 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 at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

adapted from Hummingbird Bakery Cookbook

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.


Don't overbeat, or it'll become too runny.