I was recently asked what kind of cupcake I would be if I were a cupcake. I said that I would be a red velvet cupcake because they are one of my favorites and they are very pretty cupcakes as well as rich cupcakes (especially when paired with cream cheese frosting). I also like that they are more than they seem. They have a hint of chocolate, some vanilla, a bit of tartness from the buttermilk and/or vinegar. You have to eat the cupcake to understand what the flavor is, I like that.
We should treat more people like red velvet cupcakes, give them a chance to show you their flavor before deciding what we think.
After I got home from my daily tasks I decided to make some red velvet (a co-worker’s birthday is coming up and they’re his favorite as well, good excuse :)
Also, this is random but I fully agree with the statement you learn something new everyday. I also think that if you are not learning something new than you should pick up a new hobby.
Anyway, I learned something super important today. Bic lighters are not supposed to hold a flame for more than 30 seconds. (Apparently they can explode, luckily mine did not, however I have pretty nifty pattern burned into my thumb from keeping it lit for about 2 minutes).
Back to cupcakes though.
I used this recipe for the cupcakes. Yum!
And instead of plain old cream cheese frosting I adapted Joy The Baker’s recipe for Brown Sugar Cream Cheese Frosting. Super yum!
I adjusted the ratios a bit, here’s what I did.
1 cup unsalted butter, softened
8 oz cream cheese
1/4 cup brown sugar, packed
1 teaspoon vanilla
pinch of salt
4-6 cups powdered sugar (to be honest with you, I never measure my powdered sugar…)
So the process is simple. Whip the butter and cream cheese together.
Add the vanilla and the brown sugar, beat for at least a minute. (You really want to make sure that the brown sugar is blended in). I know, I know, it feels weird to add brown sugar or anything other than powdered sugar to a frosting, but I promise if you beat it enough all will be fine :).
Slowly add powdered sugar until the desired consistency is reached.
Pipe on to your cooled cupcakes. It’s sad, I’m out of piping bags at the moment so I’m using Ziploc’s, which have proved difficult for me in the past…but if you use it without a piping tip it turns out fine, for the most part.
Sadly, these didn’t turn out to be the prettiest cupcakes in the world, but I tried one and they are delicious! (I’m working on my piping skills…really it would be good for me to remember to buy more piping bags…)