It’s that dreaded time of year. Fine, maybe I’m exaggerating, but seriously everywhere I go, every guy I see looks like a cop, porn star, or just a general douchebag. Why is that you ask? It’s Movember people! Listen, I am all for supporting prostate cancer awareness, but I’m just not a fan of moustaches. Moustache cupcakes on the other hand, well that’s a whole other story.
Two Movembers ago, a friend and I made a batch of these scrumptious red velvet cupcakes for a staff bake sale to raise money for prostate cancer research. Instead of spending a bunch of cash on marzipan to decorate these cupcakes, we cut up a bunch of coloured sheets of foam from Michael’s which cost us just a few dollars. And voila! Who knew giving back would be so tasty? And honestly, the cupcakes and cream cheese frosting are amazing. I’m not expert baker, but if I can pull this off, so can anyone who knows the difference between flour and sugar. Here’s the recipe below, enjoy!
Southern Red Velvet Cupcakes from Food Network
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 1/3 cups vegetable oil
- 3/4 cup buttermilk, room temperature
- 2 tablespoons red food colouring
- 1 tablespoon white distilled vinegar
- 1/2 tablespoon vanilla extract
- Cream Cheese Frosting, recipe follows
Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food colouring, vinegar, and vanilla extract and lightly whisk.
Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake colour, so add more cocoa powder, if the
red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
Cream Cheese Frosting
- 4 cups confectioners’ sugar
- 8 ounces cream cheese
- 1 cup or 2 sticks unsalted butter
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
Have a great weekend everyone!
Have you ever made scrumptious red velvet cupcakes before? Let me know in the comments, or shoot me an email with the recipe (red velvet is my favourite!)