Cuppycakes Superbowl XLIIFebruary 3, 2008 at 9:45 PM | Posted in cupcakes | 16 Comments
Tags: Giants, Patriots, red velvet, superbowl
I don’t watch football. I couldn’t even tell you who my local team is (or even if we have one!)
::dodging nachos being thrown @ me::
But I do watch the Superbowl every year with friends. Its tradition! But its more about gorging on yummy, calorie infested, barbeque dripping, tortilla chip double dipping food than the game for me. LOL. Usually I am in charge of some kind of finger food or dip but of course this year I had to bring cupcakes too! I am pretty sure there were no complaints! ;)
When I am bored I make up my own entertainment in my head (like my cartoon idol, Homer Simpson) so in classic Homer-esque fashion, I created my own superbowl game out of my cupcakes. I decided that every cupcake that was eaten from that particular team got a “touchdown” (6 points), any 1/2 eaten cupcakes was a “conversion” (2 points) and any unfinished cupcakes was a “penality” (-1 point). I didn’t tell any of our friends about my cupcake “game rules” so the score is unbiased, authentic and undisputed. teehee…
Wanna know who won my Cuppycake Superbowl? (Scroll to the bottom of blog)
RED VELVET “SUPERBOWL” CUPCAKES
Makes 18 cupcakes
Makes enough frosting for 24 cupcakes
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups sugar
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
green food coloring
To make cupcakes
Preheat the oven to 350°F. Prepare 18 cupcake liners.
Cream butter and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture. One at a time, add the following ingredients: buttermilk, vanilla, and water.
In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
To make frosting (Vanilla Buttercream)
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. (You may not need to add all of the sugar.)
Add a few drops of green food coloring to get the desired shade and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)
Icing can be stored in an airtight container for up to 3 days.
Make footballs out of chocolate covered almonds using #1 or #2 piping tip and draw football field lines with #3 piping tip.
Husband rating: A
He loved the red velvet “cake” but prefers cream cheese frosting to the buttercream.
Wifey rating: A
Other rating: A/A+
Everyone raved about how moist the “cake” was but there were mixed feelings about the buttercream. Some said they loved it and others said it was too sweet for them.
FINAL SCORE: Giants 12 | Patriots 12
(whooo hooo! Tie game. Everyone’s a winner! teehee)
© iheartcuppycakes! 2007-2008 All rights reserved.
Sorry, the comment form is closed at this time.