Saturday, December 5, 2009

Red Velvet Cupcakes with Cream Cheese Frosting

Oh, these cupcakes are SO not low-fat, low-cholesterol, Atkins-friendly, or anything remotely good for you. I have 17 left, and if I eat them all myself, I will need to run for the next 16 years straight. Can someone take them off my hands please?

I have my friend Mandy to thank for suggesting these yummy cupcakes. I'm not sure why it never occurred to me before that the Food Network would have recipes online. Now I fear I might eventually make them all.

Well, this recipe was a good way to use up some of the buttermilk I had left over from the biscuits. I had to google conversions to figure out how much 1 lb of cream cheese equals in packages, and to translate 2 sticks of butter to a non-stick pound of butter. They are 2 packages of cream cheese and 1/2 cup of butter, respectively. I was a bit afraid of putting vinegar in my batter, but I ripped open one of the packets of vinegar I had from a Harvey's excursion and measured away. Turned out fine in the end although I'm still puzzled as to why it was required in the first place.

The oil was a bit of a problem. You see, I meant to make this recipe about a week ago when I bought the 3 packages of cream cheese on sale. Got busy, cooked other stuff, and by the time I got around to these cupcakes today, I didn't have enough oil anymore. That is, I didn't have enough canola oil, and I didn't realize it until I was midway through the recipe. That being said, I had to make up the remaining 1/2 cup of outstanding oil with some really nice olive oil that my Italian chef friend gave me. The man knows his olive oils. It's not exactly what the Food Network suggested but it's probably got good fats in it or something.

There weren't too many issues with these cupcakes, aside from the fact that I need new oven mitts badly. I was taking out the first batch of cupcakes with the oven mitts on, and managed to give my poor left ring finger a nice second degree burn through the mitt, nearly dropping the cupcake tray in the process. All this at about 8 in the morning on a Saturday :( Luckily, I have some new bandaids so later on, I slapped on a cupcake bandaid and some polysporin.

Funny enough, I was staring at my giant bowl of red batter and looking at my cupcake papers all neatly filling the pan, wondering how on earth I ended up with so much batter for just 12 cups, when something made me squint up at the recipe again where I suddenly realized I was making 24 cupcakes, not a dozen. Whew! In my overzealous filling, I ended up with only 21 cupcakes, the last 3 being rather large when they absorbed the batter from 3 pitiful ones before going in the oven.

Warning: when you make the icing, it makes A LOT! I iced my cupcakes rather heavy-handedly and still had a ton of icing left over which is now in the freezer. Even if I'd had 24 cupcakes to ice as generously as I did, I would still have a lot of leftover icing. That being said, you might want to reduce your icing recipe somewhat. Don't ask me by how much. Ask the lady who made the recipe why she wants so much!

In conclusion, I'm still somewhat of a baking menace in the kitchen, this time with crappy oven mitts to blame. The cupcake shop people here in town don't need to fear about me putting them out of business yet. I'm also going to be very fat soon unless I can find some people to regularly take my baking off my hands. I do suggest making this tasty recipe for yourselves (not with olive oil if you can help it), but not if you're home alone. They are very hard to resist.


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