Master Baker #3 [Vanilla]April 26, 2008 at 10:35 AM | Posted in cupcakes, Master Baker | 37 Comments
Tags: red velvet, vanilla bean cream cheese
Its that time again! Master Baker time. I have yet to win the title “Master Baker” even though my so-call friend, Nikki, hosts the event. Hrrummph! But they say third times the charm right? ;)
::slipping Nikki a 20 spot when no one’s looking::
Even though I have yet to win, she still rocks my socks b/c she picked vanilla for this month’s challenge. Can you say…? w00t w00t! Raise the roof. Holla! I am crazy about my vanilla beans and stare at them lovingly whenever I open my pantry door. There’s just something so awesome about making your own homemade vanilla extract that tickles me silly. I’ve been thinking about the endless vanilla bean possibilities ever since she announced it but then I got an ephiphany!
I was in the middle of fulfilling a 48 red velvet cupcake order for my husband’s school function, while at the same time thinking about what I wanted to make for Master Baker, when it hit me smack in the face that the cupcakes I was currently baking had vanilla… DUH!?!? I took it one step further and adapted my usual cream cheese frosting recipe with some vanilla bean seeds. Score! 2for!
My hubs LOVES red velvet cupcakes so I have tried many different recipes that are good but not THE recipe according to him. I am still trying to re-create our red velvet wedding cupcake so I have a big standard to live up to. During a recent google search, I found this red velvet recipe. It was the first one to come up so let’s see if it lives up to the google hype…
SIDE NOTE: Just wanted to give a shoutout my girl, Beth, who sent me a tub of the multicolor dragees that I used to garnish each cupcake. I lurve my drageeeeeeeeees! Take that stupid CA dragee laws! Vive les dragees!!
Red Velvet Cupcakes w/ Vanilla Bean Cream Cheese Frosting
(Recipe adapted from foodnetwork.com | photos from me!)
Makes about 24 cupcakes
15-1/2 ounces all-purpose flour (about 3-1/4 cups)
1-1/4 teaspoons baking soda
1-1/4 teaspoons salt
1-1/4 teaspoons unsweetened cocoa powder
1-1/2 cups vegetable oil
13 ounces granulated sugar (about 2-1/3 cups)
1-1/4 cups buttermilk
2 tablespoons plus 2 teaspoons red food coloring
1-1/4 teaspoons vinegar (white or apple cider can both work)
1-1/4 teaspoons vanilla extract
1/8 cup water
8oz cream cheese, room temperature
1 vanilla bean, scraped
1 cup (2 sticks) butter, room temperature
1 lb (~4 cups) powdered sugar, sifted
To make cupcakes—
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
[NOTES: I baked for about 25 minutes.]
To make frosting—
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. In a separate bowl add the vanilla bean seeds to the powdered sugar and mix until seeds evenly distributed. Gradually add powdered sugar to the butter-cream cheese mixture. Scrape down the bowl as needed.
I love the little vanilla bean specks in the frosting ♥
The frosting can be used right away, or stored in the refrigerator up to a week.
To assemble cupcakes—
Fill pastry bag fitted with 2A “round” tip with frosting and pipe onto cooled cupcakes. Garnish with dragee on top.
Husband rating: A+
He liked this recipe the best out of all the other ones I’ve tried. He loved the frosting and said he would have liked more “frosting” to “cake” ratio if I make it again. Actually his exact words were “Woman, next time don’t skimp on the frosting!” haha.
Wifey rating: A
The cake has a good texture and flavor but omg… I pink puffy heart the frosting! YUM!
Other rating: A+
T’s students said the cupcakes were phenomenal but they were a little skeptical if the “droggies” (as my husband spells it) were edible. It cracks me up that they told T that I would be an awesome mom someday. Cupcake baking ablility is what they are basing my potential mommy abilities on. Gotta love it. LOL.
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