Happy Memorial Day!

I love having Mondays off!  The work/home life balance should always be four days working and three days off!  I normally feel the need to plan a trip over long weekends but with how busy everything seems to be lately, I decided to relax in town which was exactly what I needed.   I think everyone else has been just as busy with wedding season so a lot of people had our same idea and stayed around.  Ricky and I went to two new restaurants with groups of people, saw Sex and the City, and grilled out last night and watched Nascar (only out of the corner of my eye, I haven’t quite managed to get into that despite living in Charlotte!).  My patriotic contribution to the weekend was cupcakes!  A little red, white and blue made out of butter, sugar and yumminess to top off a fantastic three days!

Red Velvet Cupcakes
Makes 24 cupcakes

  • 3 1/2 cups cake flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups sugar
  • 3 large eggs
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

Preheat oven to 350°F.
Line cupcake pan with cupcake liners and set aside.  In a small bowl, sift the cake flour and set aside.

In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until very light and fluffy, about 5 minutes.   Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla.  Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk.  Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.   Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the cupcake cups. Bake for 22 to 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

White Chocolate Cream Cheese Frosting

  • 1 pound cream cheese, chilled
  • 6 cups confectioners’ sugar, sifted if lumpy
  • 6 ounces white chocolate, melted and cooled
  • 2 teaspoons pure vanilla extract

To make the white chocolate cream cheese frosting, place the very cold cream cheese and confectioners’ sugar in the bowl of your standing mixer fitted with the paddle attachment. Start beating at low speed just to get the ingredients blending, then beat at medium speed until light and fluffy. Add the melted white chocolate and the vanilla and beat on medium speed just to blend.

Use a pastry bag or cut a slit in a freezer bag and fill with icing to top each cupcake after they have been cooled.  I then used blue fondant to cut out the stars but feel free to use any type of decoration or nothing at all and they will still look great!

Explore posts in the same categories: Dessert

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