Sweet Inspiration

I love cake (cupcakes too!). I once watched a Korean drama where the heroine dreamed of becoming a pastry chef because she said eating cake is like eating happiness. The drama was forgettable, but that line resonated with me and I never forgot it. Eating cake is like eating happiness. I believe it whole-heartedly. Just reading the line makes me smile! So today I thought I would bring you my love for cake with a cupcake recipe. Here’s a hint as to what kind of cupcakes they are: Red Velvet


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Isabel Marant crochet tank top, 188 GBP
J brand skinny jeans, $285
Asos shoes, $65
Miu Miu leather tote handbag, 875 GBP

If you guessed red velvet then you are absolutely correct! I can’t describe what is so great about the way red velvet cake tastes except that it is delectable, but I can tell you that I love the crisp white exterior  and its contrast to the bright red interior. Without further ado, here is the recipe:

Red Velvet Cupcakes (several recipes modified)

Ingredients for cake

  • 2 1/2  cups all purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa (powdered)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter at room temperature
  • 5 large eggs
  • 1 cup buttermilk (see note at bottom)
  • 1 teaspoon vanilla
  • 1 teaspoon red food coloring

Ingredients for cream cheese frosting

  • 1/2 pound cream cheese, softened
  • 1 sticks butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar


Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times.

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg.

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.

Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

NOTE:  If you don’t happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk



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