{The Girl Kyle Bakes} Patriot Velvet Cupcakes
Just in time to celebrate our country's independence... I made these festive cupcakes last week for Assemblymen Perea's office birthday party! Mr. Goddard's sister works for the assemblymen and put in an order of red velvet and chocolate cupcakes for her boss. Not a problem! Now I can tell people I've baked for political figures ;) First an assemblyman, then Obama! Big goals are good right? The photo of the assemblyman made it totally worth the late night after a long bridal shower weekend. He looks so happy! As if that wasn't enough, I received this tweet later that afternoon...
{Click the screenshot above to start following me on Twitter.} Okay, enough gloating... Let me share the recipe with you because after using Magnolia's red velvet recipe for several years I decided to try something new. I think I have only one guaranteed, go-t0 cupcake recipe, which is chocolate so outside of that I'm always looking for something better. Not sure if this is it yet, I think next time I'll use an additional tablespoon of cocoa and bake for less than 18 minutes, but it's definitely worth trying again!
Ingredients
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color (2 tablespoons regular food color)
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
For Cream Cheese Frosting
{my own recipe}
- 16 ounces cream cheese, softened (2 packages)
- 1/2 cup of butter, softened (1 stick)
- 3-6 cups powdered sugar, depending on desired consistency
Instructions
Preheat oven to 350 degrees. Line muffin pan with paper liners. In a large bowl, whisk together cake flour, cocoa, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each. In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. {I baked mine for 18 and the edges were a little dry. 20 minutes is waaay too long so I'd recommend checking them at 16 minutes.} Allow to cool for several minutes in the pan and then transfer the cupcakes to a cool rack to finish cooling completely. To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter until incorporated. Add powdered sugar one cup at a time until you've reached the desired consistency. I prefer mine thicker to make it easiest to pipe.