It’s my husband’s birthday. Everybody say “Happy Birthday Jon.”
My favorite part about this post, ok, maybe not my favorite, but the ‘pinteresting’ part: Jon has never had a red velvet cupcake, or cake, or anything red velvet, ever, in his life. And he still hasn’t, even though I’m posting this for his birthday.
I actually made 48 of these cupcakes last week for a baby shower and loved them soooo much I knew I needed to post them immediately. Jon didn’t have a single one because he’s been dieting. In 4 months he’s lost 40 pounds. Amazing, right?!?! I’m so proud of him. Of course the first thing you wonder, “how’d he loose the weight?” His simple answer, “it’s amazing how eating right AND working out actual work.”
He isn’t a huge fan of cake, in general, and he REALLY isn’t a huge fan of cream cheese, or cream cheese frosting, or cheesecake. He also doesn’t like frozen yogurt, or ‘frogurt’ has he calls it. Have pity on me, please.
Here’s the thing about my husband (in addition to all the weird food things I said above): he’s not easy to shop for. He plays the guitar. Great, maybe some guitar ‘accessories?’ Except, you don’t ‘accessorize’ guitars. No bedazzling, or puffy paint, or glitter on those things. I guess I could get him new guitar strings? That’s sexy.
Buying your husband new underwear is even less sexy then buying him guitar strings. So that’s out.
One of my husband’s ‘love languages’ is quality time. Sooooo, for his b-day present, I gave him the gift of no kitchen time. Instead, I’ll devote that time to HIM. And since I made these cupcakes LAST week, I didn’t have to be in the kitchen at all.
Birthday present, check (quality time).
Happy Birthday Bae. You’re wonderful! I’m so incredibly blessed to call you my husband, and my baby daddy!
Red Velvet Cupcakes
Recipe adapted from Annie’s Eats
Makes 24 cupcakes
Time: 30 minutes
For the cake:
2½ cups all purpose 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 (combine 1 cup nonfat milk w/ 1 tbsp lemon juice is you don’t have buttermilk)
1 tsp. vanilla extract
1 tsp. white vinegar
red food coloring
Cream Cheese Frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
3 cups confectioners’ sugar, sifted
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, sugar, baking soda, cocoa powder and salt; whisk to combine. 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 (I use an ice cream scoop and it’s the perfect scooping tool for batter too). 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 piping bag. No tip, just cut off the end of a piping bag and started frosting the cupcakes.
Store cupcakes in the refrigerator, remove an hour before they will be served so the frosting can soften back up.
These are just your standard red velvet cupcakes, nothing fancy schmancy. I am not a huge red velvet fan, and these converted me. I think I can officially say I love red velvet, and this recipe is to credit. We all need our ‘go to’ recipes for classic things, this will be my go to recipe for red velvet with cream cheese frosting!