We’re in blizzard territory, guys. Like, for real.
In fact, we’re apparently on the brink of one of the worst blizzards in NYC history. Word on the street.
All of my friends and family who are fortunate enough to live in places where snow is nothing more than a dirty word have checked in to make sure we’ve stocked up on milk, bread, water, batteries, and flashlights.
And all of my New Yorker friends are like “but did you get all of the wine?”
Priorities.
So instead of standing on line (side note: New Yorkers say “on line” instead of “in line.” I’m still getting used to this. The Midwesterner in me just can’t wrap her head around it.) for hours at Union Market to buy a gallon of $9 organic, locally-sourced milk, I think I’ll just bake some cupcakes.
More specifically, these ridiculously gorgeous (not to mention ahh-mazingly delicious) red velvet cupcakes. Because what goes better with wine than cupcakes?
I made these last year for a friend’s baby shower, and man. were. they. delish.
You might be one of those people who thinks they don’t like red velvet cupcakes. Sorry, but you’re wrong. You’re actually one of those people who exclusively likes these particular red velvet cupcakes. You’re welcome for the clarification.
Also, red velvet cupcakes are perfect blizzard food. Or, at the very least, a respectable second to kale. Just trust me on this one.
Red Velvet Cupcakes with Cream Cheese Frosting
Recipe adapted from Paula Dean
Active time: 20 minutes
Start to finish: 1 hour
Makes 2 dozen cupcakes
Ingredients
For the red velvet cupcakes
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring (I use a gel-based coloring to get that deep red color)
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder
For the cream cheese frosting
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Directions
For the red velvet cupcakes
Preheat the oven to 350ºF. Line two cupcake pans with liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract until the mixture is well combined. Gradually add red food coloring until the mixture reaches your desired color.
In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.
Fill each cupcake liner 3/4 full; bake for 18 to 20 minutes or until a toothpick inserted in the center of one of the cupcakes comes out with just a few crumbs. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.
For the cream cheese frosting
In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy. Mix in vanilla, then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Transfer the frosting to a piping bag fitted with your desired pastry tip. To get those big, beautiful swirls like mine, use a Wilton 1M tip. Pipe the frosting onto the cooled cupcakes and serve immediately.
Store frosted cupcakes in the refrigerator for 3-4 days. Allow to come to room temperature before serving.
