Red Velvet Cupcakes

Hello, Valentine’s! This post is dedicated to all the lovers out there– the lovers of love, happiness and cupcakes. Ok, mostly cupcakes.

Wherever your Valentine’s Day ventures take you, red velvet is a classic. Maybe it’s the rich color, or the amazing depth of flavor created by the combination of buttermilk and coca powder (not to mention a big dollop of cream cheese frosting on top), but V-day is where these love cakes really shine.

For me, these are currency, easily taking my top cupcake spot. Wealth is a measure of how many red velvet cupcakes you have. To be fiscally sound, double the recipe.

I recommend making these for your lover, your roommate or your mailman. They’re a surefire way to say “I love you” this Thursday. For me, I got to make them with my best friend! A big shout out to Dani for her help. It’s so nice to have an extra set of hands in the kitchen, and so nice to have someone who appreciates the fine taste of batter as much as I do.

For a little extra lovin’, we topped off our cupcakes with conversation hearts. Not only do they make a great adornment, but they make an excellent snack during the baking period. The recipe is adapted from Brown Eyed Baker and guaranteed to knock your special someone’s socks off!

Red Velvet Cupcakes

Yields 12 cupcakes

Ingredients

4 tbsp unsalted butter, room temp

3/4 cup sugar

1 egg

3 tbsp cocoa powder

2 1/2 tbsp red food coloring

1/2 tsp vanilla extract

1/2 cup buttermilk

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp white vinegar

Frosting

4 oz unsalted butter, room temp

4 oz cream cheese, room temp

2 cups powdered sugar

1/2 tsp vanilla extract

pinch of salt

Directions

Preheat oven to 325 degrees.

In stand mixer, beat butter and sugar until fluffly, about 3 minutes. Add egg and mix until just combined.

In a separate bowl, mix together cocoa powder, food coloring and vanilla until thick, then add to your stand mixer and beat on medium until your batter is evenly colored (scrape down bowl as needed). Slow mixer to low speed and alternate adding your flour and buttermilk to the stand mixer, starting and finishing with the flour.

In a small bowl, combine salt, baking soda and vinegar and watch the reaction! For kids and the kid in all of us, this is awesome (see below). The point? It makes your cupcakes light and fluffy!

Stir to dissolve salt and baking soda, then add to the stand mixer and beat on high just until evenly mixed. Pour batter into lined cupcake papers until 3/4 full, then bake at 350 for 18 minutes, or until knife comes out clean.

For the frosting, wait until your cupcakes are completely cooled. In stand mixer, beat butter and cream cheese on high until light and fluffy, or about 4 minutes. Slow down to low speed and slowly add powdered sugar (to avoid a sugar cloud). Once incorporated, add vanilla and pinch of salt and mix until combined. Slather onto your cupcakes and enjoy with loved ones!

Time

1 hour

Jack Daniels Cupcakes

Ok, I don’t always make boozy cupcakes, but when I do, it’s for a special occasion– and this is a really good one! My little brother is turning 21, y’all! Well, turned…yesterday. And by little, I mean he’s a 6 foot 4 inch kayak-slinging, rock climbing, fire fighting giant. These cupcakes are in his honor.

While these cupcakes were baking, I tried to come up with appropriate nicknames to commemorate the event. “Old Enough to Party Cakes” came to mind, along with “Hair of the Dog Cupcakes” (it is the day after his 21st birthday).

 

The equal parts whiskey and strong coffee in the cake give a kick-in-the-butt wake up, while the chocolate buttercream is a sweet, soothing complement. Fire and ice, baby! I won’t lie, I did have one for breakfast. I did Eat Cake for Breakfast…

Sorry, enough about me. And now, for the recipe! My cousin had sent me this recipe from the home of all things matrimony and beauty, Style Me Pretty! If you enjoy the flavor of whiskey and have a taste for sultry chocolate, I recommend these cupcakes for any special occasion!

Jack Daniels Cupcakes

Yields 12 cupcakes

Ingredients:

1 cup flour

1/4 cup + 2 tbsp cocoa powder

1 cup brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 egg, room temp

1/4 cup strong coffee

1/4 cup Jack Daniels (or whiskey of choice)

1/2 cup buttermilk

1/4 cup vegetable oil

Frosting

3 tbsp butter

2 1/2 tbsp cocoa powder

1 1/3 cups powdered sugar

3 tbsp milk

1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

In large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder and salt. Whisk until mixed.

In separate bowl, mix together egg, coffee, whiskey, buttermilk and vegetable oil. Slowly pour wet into dry ingredients and mix well. Pour each cupcake liner 3/4 full with batter. Bake at 350 degrees for 18 minutes, or until knife inserted comes out clean.

While your cupcakes cool, cream butter in stand mixer with whisk attachment until fluffy, about 2 minutes. While mixing, sift together cocoa powder and powdered sugar. Alternately add flour mixture and milk to the mixer, starting and ending with the flour. Once incorporated, add vanilla and mix on high until frosting is light and fluffy. If frosting is too thick, add more milk. If frosting is too soft, add cocoa powder/powdered sugar (but adding only powdered sugar can make it too sweet!).

Frost and enjoy!

Time

1.5 hours

 

Champagne Cupcakes

When life gives you lemons, make lemonade. When life gives you leftover champagne from New Year’s, make champagne cupcakes! Then enjoy a glass to reward your baking prowess. You deserve it.

Go ahead and have another glass, but note that your ability to frost will be impaired.

These have the sweetness of vanilla cupcakes, but with the added lightness and tang of champagne. I also added some Chambord that Santa left in my stocking to the frosting for a sweet, raspberry finish.

These cupcakes are dedicated to our dear friends who just got engaged! We couldn’t be happier for them, and look forward to many champagne celebrations (liquid and baked) leading up to their big day.

Without further ado, the recipe inspired by Sprinkle Bakes. Cheers!

Champagne Cupcakes

Yields 18 cupcakes

Ingredients:

1/2 cup butter, room temperature

3/4 cup granulated sugar

2 eggs, room temperature

1 tsp vanilla

1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup sour cream

3/4 cup bubbly of your choice (I used Korbel extra dry champagne)

Frosting:

1 cup plus 2 tbsp champagne

¼ oz Chambord

2 sticks of butter, room temperature

2 cups powdered sugar

Pinch of salt

Directions:

Preheat oven to 350 degrees.

In your stand mixer, cream together butter and sugar on high until light and fluffy, about 3-4 minutes. Add each egg separately, then vanilla, and mix until just combined.

In a separate bowl, whisk together your flour, baking soda, baking powder and salt. In a smaller bowl, whisk together sour cream and champagne. Alternate adding 1/3 of your flour mixture to the mixer followed by 1/2 your sour cream mixture. Continue alternating until incorporated. Don’t overmix!

Fill cupcake  liners 2/3 full and bake at 350 for 17-18 minutes, or until knife inserted in the middle comes out clean. Pour yourself a glass of champagne, and allow cupcakes to cool completely.

For the frosting, put 1 cup champagne and ¼ oz Chambord (I just filled up a fourth of a shot glass) in saucepan and simmer on medium-high until reduced to a couple teaspoons. Set the reduction aside to cool.

Mix butter and powdered sugar in your stand mixer with whisk attachment on high until fluffy (2-3 minutes). Add your champagne reduction, another 2 teaspoons champagne, a few drops Chambord and a pinch of salt and mix until combined. Frost and enjoy!

Time: 

1.5 hours