Sure, LA has it's Sprinkles and Magnolia and Dots...the cupcake whore shops of the world. But nothing tastes as satisfying as a cupcake made from scratch. So I'm going to share my secret recipe with you, along with some tips on cupcake baking that you can apply to any cupcake recipe. Why would I be so kind as to share my secrets with the world? Because I am tired of eating shitty homemade cupcakes all the time, it's really disappointing and also super lame. So write this shit down and share it with your friends. In an effort to bring the world better baked goods, I sacrifice my own knowledge...a martyr, I know.
Ok so, red velvet with homemade cream cheese frosting. Here's the thing, a great cupcake doesn't actually have to be totally from scratch. The boxed cake mixes actually do a lot of the work for you and produce the same result, plus they save time.
- 1 box red velvet cake mix (I like Betty Crocker)
- 1/3 cup vegetable oil
- 4 large eggs
- 1 box vanilla pudding mix
- 1 1/4 cup water
Pre-heat your oven to 350 degrees and line two 12 cup, cupcake pans with cupcake liners.
Mix the vanilla pudding mix and cake mix together (vanilla pudding mix makes for a yummier cake, and will actually give you 24 regular sized cupcakes, the mix alone usually won't yeild even 20 cupcakes on it's own) I always add an extra egg, because it allows for a more moist cake consistency.
The box will say to use a mixer, but don't do that. Mixers will almost always over mix your batter, leaving you with a denser end product. Use a wooden spoon and mix it yourself. It's OK to leave some bubbles and have a chunkier consistency. Chunks in the batter make for a lighter, fluffier cupcake in the end!
Once your batter is ready, use an ice cream scoop to fill the lined cupcake cups about 2/3 of the way full. The cupcakes will have the perfect shape and size if you fill the cups 2/3's of the way.
Bake the cupcakes for 20 mins, checking at 10 mins
While they bake, make the frosting.
For the frosting you will need:
- 2 bricks of regular cream cheese
- 1 stick of butter
- 2 cups of powdered sugar
- 1 tsp vanilla
- 1 gallon size ziplock bag
- 1 icing tip of your choice (i use an open star shaped tip)
- Raspberries and blueberries (optional)
Let the butter and cream cheese sit out at room temp while you make the cupcakes, to soften.
Using a mixer (please note how retro mine is...haven't been blessed with a Kitchen Aid mixer yet), mix the cream cheese and butter to a creamy, whipped consistency. Add in the vanilla. Continue mixing and slowly add in the powered sugar, half cup, by half cup.
Blend until creamy. Using scotch tape, tape off one corner of the ziplock bag, to reinforce the tip. Cut the tip off the corner of your ziplock bag, push your icing tip through the snipped/taped corner, and and fill bag with cream cheese icing. Put in refrigerator to cool.
Great news, your cupcakes should be done now. Stick a tooth pick through one and pull it out, make sure the toothpick is clean of any batter and you will know they are done. Let them cool off until they are not at all warm to the touch. Take out your icing bag and get your ass to work. Starting at the edge of the cupcake, frost in a circle, working your way to the middle of the cupcake. The bigger/wider the tip, the easier and faster it will be to frost. If the icing gets warm or gooey, put bag in freezer for 5 mins to harden. The denser the consistency of the icing, the easier it is to frost.
Once frosting is complete, add a berry of your choice to the top to adorn. And VOILA!
Yeah, I know. They look bomb...they taste even bomber. Keep them covered in a sealed tupperware in the refridge to keep from drying out. Serve 'em to your friends and fam and be prepared to be complimented on your expert baking skills.
You can thank me later.
xoxo,
Maris
