I awoke Saturday morning to discover that the quad outside my window had been turned into a crystallized countryside. Ice two inches thick covered everything. It was as if Queen Elsa of Arendelle paid a quick overnight visit to Columbia, Missouri (if anyone has seen the new Disney Movie Frozen they’ll understand my reference). Despite these treacherous walking conditions I was determined to bake cupcakes, so my friend and I braved the icy desert to walk to Lucky’s Market.
It turned out to be quite the fun adventure; we skated our way down the sidewalk being careful not to slip into the road. We felt highly accomplished as we walked across the parking lot and into the store. We took our time wandering around finding what we needed and picking up a few other fun looking things, and then we had to make the trek back. We returned virtually unscathed, with only one little out of control skid and totter to the ground in the last block.
The plan had been to make red velvet cupcakes, but with a lack of red food coloring I decided they would simply be Velvet Cupcakes! I used a recipe for reference but made alterations where my ingredients were lacking, and I mixed up my own frosting. The recipe I referenced was from yourhomebasedmom.com:
NGREDIENTS
- 2 1/2 Cs cake flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tablespoons unsweetened cocoa powder
- 2 oz. red food coloring (2-3 bottles depending on size)
- 1/2 C butter, softened
- 1 1/2 C sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 C buttermilk, at room temperature
- 1 tsp white vinegar
- 1 tsp baking soda
INSTRUCTIONS
Preheat oven to 350 degrees- Line two 12-cup muffin tins with cupcake papers
- Mix together the cake flour, baking powder, and salt into a medium bowl; set aside
- In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside (I skipped this step, seeing as I had no food coloring)
- In a large bowl, mix butter and sugar together until light and fluffy, about three minutes (I used coconut oil and organic sugar)
- Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go (this is where I added my cocoa, I also added a little extra because I love chocolate)
Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk Beat in another third of flour mixture, then second half of buttermilk (I didn’t have buttermilk so I substituted almond milk and a little bit–about a tablespoon–of white vinegar. Lemon juice works too)- End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula
- In a small bowl, mix vinegar and baking soda (I didn’t have baking soda so I used double 2.5 tsp of baking powder)
- Watch it fizz!
Add vinegar mixture to the cake batter and stir well to combined.- Bake for about 20-22 min on middle rack. Watch closely.
- While in the oven I mixed up some frosting. I mixed cocoa powder, confectioners sugar, butter, and milk. But you can make whatever frosting you like best.
The cake consistency turned out perfect. I was hoping to have some to take to a Super Bowl party, but they were quickly devoured by my friends before Sunday arrived.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream
Dorm Bakery 