I kinda did this thing called catering…
A friend of a friend was preparing to tie the knot, and he requested cupcakes to serve to guests before the ceremony. I was unbelievably excited… and nervous at the same time.
I’ve never done anything like this before. Me, catering? And, a wedding? Whooah, there. What if I screw up? What if I forget the salt, or accidentally turn off the oven while the cupcakes are still baking? Not that I’ve ever done either of these before.
Worries aside, I managed to create 120 tiny red cupcakes- exactly double the amount I was supposed to bake. I guess I calculated the recipe yield wrong. But, I do think that I served at least 70 before the ceremony, so it’s good that I made extra!
Tender, lightly cocoa flavored, and in-your-face red, these turned out just as I hoped they would. I’m not a huge fan of cupcakes in general, but I did sneak a couple of these – purely for quality control reasons :). Just as a side note, when I make these for the family, I leave out the red food coloring. They’re Brown Velvet Cupcakes! I know, that’s totally not as cool, but the dye doesn’t affect the flavor. Really, it doesn’t!
Thank you, Larry and Leila, from the bottom of my heart for allowing me to be a small part of your big day. You and your family were so gracious and kind.
Red Velvet Cupcakes
Yield: around 50 mini cupcakes and 6 regular cupcakes (sorry, I made weird amounts for the wedding)
- 4 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
1) Preheat the oven to 350 degrees Farenheit.
2) Using a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Turn the mixer up to high, and add the egg. Beat until well combined.
3) In a separate bowl, mix the cocoa powder, food coloring, vanilla, and water together to form a thick paste. Add this to the batter, scraping down the bowl as needed to evenly distribute the color.
4) Turn the mixer down to low, and add 1/3 the flour and the salt. Mix until just incorporated. Then, pour in half the buttermilk, mixing until just incorporated. Repeat this process, ending with flour. Beat on high speed until smooth.
5) Turn the mixer back down to low, and add the baking soda and vinegar. (Watch it fizz!) This reaction supposedly helps with the red color. Turn the mixer on high, and beat for a few more minutes.
6) Spoon the batter into cupcake pans lined with cupcake liners. Bake at 325 degrees for around 20 minutes (regular) or 13 minutes (minis). A toothpick inserted into the center should come out clean.
7) Let the cupcakes sit in the pan for five minutes, before turning them out onto a wire rack to cool completely. Frost with your favorite frosting. Cream cheese is strongly reccommended!
Source: Hummingbird Bakery Cookbook via Joy the Baker
Pipeable Cream Cheese Frosting
2 8 oz packages cream cheese (NOT low-fat), cold
1 stick unsalted butter, softened
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1) In the bowl of an electric mixer, beat the cream cheese and butter until smooth. Mix in the vanilla. Then, incorporate in the powdered sugar until smooth.
Frost the cupcakes right away, or refrigerate the frosting for up to a week.