I hope you all had a great weekend! It was Chris’s birthday and we spent a lovely few days together with lot’s of delicious food, great friends and family. Continuing along the birthday theme, I thought I’d share a sweet start to the week – a recipe for the famous Sprinkles Bakery Red Velvet Cupcakes, which inspired this birthday cake! Are any of you red velvet fans too? Last year I made Chris a five tier carrot cake (his favorite!), but this years red velvet recipe tops that, it’s oh-so very delicious…
Red Velvet Cake Ingredients
1 1/3 cups all purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter (firm, but not cold – warm in microwave for 10 seconds. If using unsalted butter, add 1/4 teaspoon salt)
1 cup and 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon distilled white vinegar
Cream Cheese Frosting Ingredients
1/2 cup salted butter (firm, but not cold – if using unsalted butter, add 1/8 teaspoon salt)
6 oz cream cheese, cold (Philadelphia is perfect)
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar
Red Velvet Cake Baking Directions
Preheat oven to 350 degrees. In a mixing bowl, create cupcake mixture by whisking together flour, cocoa powder and baking soda, then set aside.
In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy (approximately 3-4 minutes). Add in eggs, one at a time, stirring after each addition. Add red food coloring and vanilla extract, then mix until combined.
In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture. Divide batter evenly among 15 paper lined muffin cups (or add to a cake tin), filling each cup about 2/3 full.
Bake in preheated oven for approximately 20 minutes, until toothpick (or knife) inserted into center of cupcake comes out clean (if there is cake or batter residue, continue to cook a little longer). Remove from oven and allow to cool about two minutes, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps to retain more moisture). Once cooled completely, spread generously with lots of Cream Cheese Frosting.
Cream Cheese Frosting Directions
In a large mixing bowl, using an electric mixer, whip together butter and cream cheese until pale and fluffy (one minute on high speed, followed by 3-4 minutes on medium high speed). Mix in vanilla extract and powdered sugar, then beat until smooth. Add once cupcakes or cake has cooled, finish by adding a pop of color using a little crumbled cake on top.
(Original Recipe Source)
What kind of birthday cake person are you?
I love red velvet, but also adore ice cream cakes! I remember when I was younger, my mom had a birthday cake book and each year my sister and I would sit down and ponder it for days, carefully choosing our cakes.
It was quite an iconic book, everyone my age seemed to have one and even now we still talk about it, “oh do you remember the pool cake? I had that one on my fifth birthday!”. Looking back, I am seriously impressed my mom knew how to make a giant pool scene birthday cake, complete with green coconut grass, jello pool, a water slide, palm trees, people swimming – it was amazing! Thank you Mom!
Tell me… can you remember what your all time favorite cake has been?
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