Its 2018 and cupcake bakeries are springing up everywhere. My daughter took me to Sprinkles...a new cupcake bakery in Palo Alto, ...and I wanted to set up a tent near the entrance and live there! Then I had the Red Velvet cupcakes at The Icing On the Cake bakery in Los Gatos. are the best I've ever tasted. They have a moist, light red crumb that tastes like a cross between white cake and chocolate cake. And the cream cheese frosting is, well... downright heavenly! Honestly, angels would skip Angel Food cake and eat Red Velvet Cupcakes if they had a choice. I tried to duplicate the taste and found a great recipe a blog called "Gingerbread Bagels" by a wonderful cook named Lindsey:
Here it is...
Ingredients:
2 1/2 C cake flour
1 1/2 C sugar
1 t baking soda
1 t salt
1 t unsweetened cocoa powder
1 1/4 C canola oil
1 1/4 C buttermilk, at room temperature
1 t vanilla
2 eggs, at room temperature
1 t white distilled vinegar
1 oz. red food coloring or 2 T (that's a lot!)
Preheat oven to 350 degrees.
Sift the flour, sugar, baking soda, salt, and cocoa together. Set aside. In a mixing bowl with paddle attachment (I used a hand mixer--no paddles). Combine buttermilk, eggs, oil, vanilla, vinegar and red food coloring. The batter should be BRIGHT RED! Slowly add the dry ingredients until just combined. Use a rubber spatula or mixing spoon to fold ingredients together. Spoon into muffin tins with cupcake liners, fill 3/4 full. Bake 20 min. at 350 degrees.
Divalicious Cream Cheese Frosting:
1 8 oz. block cream cheese
1 stick real butter (1/2 cup)
2 cups sifted powdered sugar
1 t vanilla extract
Combine cream cheese and butter together in a medium bowl until smooth. Gradually add powdered sugar at low speed until just blended. Add vanilla and mix for just couple of minutes more. Perfecto!
Note: If it comes out too thin (which can happen on a hot day or if your butter is too soft), put it in the refrigerator for 20 minutes or add more powdered sugar.
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