I’ve heard that senior year of high school is supposed to be one of the best and worst years of our lives. On one hand, we’re now the oldest students at school and
can walk the
halls with an air of superiority possess three years of social wisdom. On
the other hand, senior year is a tumultuous time during which we make the
decisions that will affect us for the rest of our lives.
Senior year is that time in our lives when grades are (supposed to be) more important than catching up on the latest episode of The Big Bang Theory, when participating in extracurriculars trumps hanging out with friends, when blogging takes a backseat to all those SAT prep books that are staring me down. Senior year is crunch time. It’s time to make all those years of good study habits and hard work worth it.
Senior year will be the reason that I will have to curtail time spent blogging. I wish that sleeping didn’t take eight hours each day, or that I could do with less, but alas, I am only human and sleep is the one thing that I do the most.
In the meantime, please enjoy these Classic Red Velvet Cupcakes with Cream Cheese Frosting, which I made for one of my mom’s old friends who we hadn’t seen in a while. My friend T- helped me make these and it was quite difficult for us to resist devouring the whole bunch, but fortunately, we restrained ourselves after consuming three cupcakes.
Click below for the recipe.
Red Velvet Cupcakes with Cream Cheese Frosting
Source: Food and Wine, May 2008, Cupcakes by Shelly Kaldunski
Yield: 12 medium cupcakes
- 1 cup plus 2 tablespoons flour
- 2 tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- ½ cup milk or sour cream, at room temperature
- 1 teaspoon vinegar
- red food colouring
Cream Cheese Frosting:
- 12 ounces cream cheese, at room temperature
- 12 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract or ½ vanilla bean
- 1 cup powdered sugar, sifted
Cupcakes: Preheat oven to 350F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, sift flour, cocoa powder, baking powder, and salt. In a separate bowl, combine the milk, vinegar, and red food colouring. (I used approximately 1 teaspoon of gel food colouring.)
In the bowl of an electric stand-mixer, beat butter and sugar at medium-high speed until light and fluffy, about 4 minutes. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Add dry ingredients and milk in three alternating additions, beating well between additions. Divide the batter into the muffin tin.
Bake in the center of the oven for about 20-23 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely before frosting.
Unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days, or frozen for up to a month.
Cream Cheese Frosting: In the bowl of an electric mixer, beat the cream cheese and butter together until fluffy, about 2 minutes. Add the vanilla extract and mix to combine. Add the powdered the sugar and beat until smooth, another 2 minutes. Use immediately, or refrigerate until desired consistency, about 20 minutes.
Assembly: Frost the cupcakes with the cream cheese frosting as desired. I used a star tip to pipe a swirl.