So I've been making these Red Velvet Cupcakes for over 6 years now. I always make them this time of year because in January things can get kinda sad and bleak. The color on these is fantastic! Plus the fact that I know at least four people with birthdays on or around the 24th and 25th; it's definitely my go to January birthday cupcake recipe for sure. They aren't that hard to make, but they do take some time so when I do make them its for the very special people in my life. These people are the ones that deserve more out of me then buying cupcakes at the grocery store, or making them straight out of a box. These are the people that make my heart smile and my soul shine!
I am a HUGE fan of Maroon 5, and in honor of their new song 'Sugar' I thought this was appropriate; they actually mention Red Velvet in the song. I figured why now put the two together for this post? Makes PERFECT sense to me!
If you haven't had a chance to hear 'Sugar' I've put the link below so you can see Maroon 5 in all their awesomeness!
So yeah, what can I say, they totally ROCK! Their new album V also came out and here's a link where you can hear it in its entirety before you run out and buy it. Because after you listen to the whole thing thats exactly what I wanted to do and did! It's pretty freakin' awesome!
It also makes great music to listen to while you bake. They totally go hand in hand, at least in our kitchen. So turn it up and lets start with the recipe!
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| Sophie frosted this one just for herself! |
Ingredients:
1/4 dark unsweetened cocoa powder
2 Tbsp red food coloring
1/4 C boiling water
6 Tbsp unsalted butter, cut into small pieces and softened
2 Tbsp vegetable shortening, at room temperature
1 2/3 C sugar
3 large eggs
1 C buttermilk
1 tsp pure vanilla extract
2 1/2 C cake flour
1 tsp salt
1 Tbsp cider vinegar
1tsp baking soda
& a lot of love
So the frosting is definitely my own concoction. I call it spicy almond buttercream.
Frosting:
3/4 C butter (1 1/2 sticks) softened
3 to 4 C confectioners sugar
3 tsp of milk
1 1/2 tsp almond extract
a huge dash of cinnamon
Okay to start on the cupcakes you'll need to preheat your oven to 325 degrees F. Line your muffin pan with cupcake liners and set aside. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down the sides of the bowl and add sugar.
Beat until the mixture is really light and fluffy. Should resemble soft snow. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl.
With the mixer on low, alternate adding the flour mixture and the cocoa mixture to the egg mixture. Beat until incorporated.
In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz which is wicked cool! Add to batter and stir until just combined.
Fill each cupcake liner about 2/3 full with batter. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set on a rack to cool.
To make the buttercream frosting:
In a bowl of an electric mixer go ahead and cream the butter, scrape down the sides, add the almond extract, mix until combined.
Start adding one cup of confectioners sugar one at a time until you get a consistency that is stiff enough to apply to the top of the cupcakes. Once you've got it stiff, go ahead and slowly add the milk one teaspoon at a time until it looks fully whipped.
At this time add your huge dash of cinnamon, and mix that in. Now you can go ahead and add the frosting to your cupcakes.
Mama Lisa's birthday is tomorrow so we plan on celebrating our favorite neighbor in high style with lots of love, lots of cupcakes and a present or two...or three.
Birthdays are one of my favorite things to celebrate!
Happy Birthday Mama Lisa! We love you!
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