Wednesday, March 28 was Lyn's last day of preschool before spring break. So I announced on Tuesday dinner that I will make cupcakes for Lyn's preschool friends since her birthday falls on spring break. Vyn said "what if you make a big flop again". Reminding me of my St. Patrick's cheesecake.
He tried this after school and said "wow" at first glance and said "this is the best cupcake ever".
This is from joy of baking.
8 ounces (227
grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar,
2/3 cup (160 ml) cold heavy whipping cream (double cream)
Red Velvet Cupcakes:
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins
with paper cupcake liners. In a large bowl
sift together the flour, baking powder, salt, and
In the bowl of your
electric mixer, or with a hand mixer, beat the butter until soft (about 1-2
minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add
the egg and beat until incorporated. Scrape
down the sides of the
bowl. Add the vanilla
extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food
coloring. With the mixer on low speed,
alternately add the flour mixture and buttermilk to the butter mixture, in three
additions, beginning and ending with the flour.
In a small cup combine the
vinegar and baking soda. Allow the mixture to fizz and then quickly fold into
the cake batter.
Working quickly, divide
the batter evenly among the 12 muffin cups and smooth the tops with an offset
spatula or the back of a spoon. Bake in
the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in
the center of the cupcakes comes out clean.
Cool the cakes in
their pans on a wire rack for 10 minutes and them remove from pan. Let cool
completely before frosting. Either spread the frosting with a knife or offset
spatula, or use a large 1M Wilton open star decorating tip to pipe the
Cream Cheese Frosting: In the bowl of your electric
mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla
and confectioners sugar and beat until smooth. Using the whisk attachment,
gradually add the heavy cream and whip until the frosting is thick enough to
pipe. Add more sugar or cream as needed to get the right