For my birthday Chris decided to surprise me and make a delicious steak dinner. He did it all on his own and I can't stop thinking about it!
Red Velvet Cupcakes
For Chris's birthday I asked him what kind of cupcakes he wanted and you would have think I asked him how earth was created. I gave him one of my favorite books Martha Stewart's Cupcakes and told him he had to let me know prior to the night of his party. The problem he had, which I have to admit I have as well when looking through this book is that every cupcake looks amazing. After some pressuring, he decided on Red Velvet - a good choice.
2 1/2 cups cake flour, sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cup sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white wine vinegar
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt.
2. With mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time scraping down bowl as needed. Mix in food color and vanilla.
3. Reduce to low speed. Add flour in three batches, alternating with two additions of buttermilk. Stir together the baking soda and vinegar in a small bowl (it will foam) ; add mixture to batter and mix on medium speed for 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake rotating tins halfway through and cake tester comes out clean - approximately 20 minutes. Let cool on wire rack.
Cream cheese frosting:
1 cup unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioner's sugar, sifted
3/4 teaspoon pure vanilla extract
With mixer on medium-high, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce to low speed. Add sugar, 1/2 cup at a time and then vanilla mixing until smooth. If not using immediately frosting can be refrigerated up to 3 days in airtight container. Before using bring to room temperature.