After my first attempt at making cream cheese frosting which was a total runny mess, I decided to try again. So instead of folding the laundry, I baked up a batch of red velvet cupcakes and piped them with my first successful cream cheese frosting.
I got the recipe from Annie’s Eats. Her blog is great, she has tips on making cupcakes, on frosting and has a FAQ section that addresses a lot of questions a budding baker like myself may have. Her advice on making frosting really helped me achieve better results this time around. Annie’s recipe makes 24 cupcakes but that was a lot, cause it’s just me and R, so I only made twelve cupcakes. I crumbled one of the cupcakes and used it to sprinkle over the other cupcakes after they were frosted!
Red Velvet Cupcakes (from Annie’s Eats)
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)
*I did have frosting left over, which I put into a freezer bag and put into the refrigerator for later use!