Happy Anniversary CupcakesJuly 27, 2008 at 9:50 PM | Posted in cupcakes | 35 Comments
Tags: anniversary, red velvet
I remember 07.27.07 like it was yesterday.
Exactly a year ago today, I married my best friend.
(photography credit: Renee Broughton)
You may now kiss the bride (L) and traditional Vietnamese wedding dress for the cake cutting (R)
It’s almost surreal that 1 year ago today I became a “wife”. Wait! Does this mean I am not a newlywed anymore? Nooooo! How true the saying goes… Time flies when you’re having fun!
Since T and I had red velvet cupcakes (and dulce de leche cupcakes) instead of a traditional tiered wedding cake at our wedding, I knew I wanted to make his favorite red velvet cupcakes to celebrate our anniversary. I have a current go-to RV recipe but I’ve been wanting to try out a new recipe that a fellow cupcake friend raved about to me so I decided anniversary cupcakes was a good a time as any!
Now you know I couldn’t just make cupcakes for such a special occasion right?
We decided to turn off phones, stay in, exchange gifts and celebrate our anniversary with a low key dinner at home so I thought it would be cute to make 2 of the cupcakes into edible place holders. I tend on the sentimental side so I made name cards out of leftover cardstock that I used to create my own wedding invitations. Isn’t that cheesy? What can I say? I love cheese. The name card holders were made out of paper clips bent with a needle nose plier. Voilà! I love being creative with things that I already have around my house. Don’t you?
Auntie M’s Red Velvet Cupcakes
(Recipe adapted from Terri Wahl via foodnetwork.com | photos from me!)
Makes about 15 cupcakes
1-1/2 cups AP flour
3/4 tsp baking soda
1/8 tsp salt
3 tsp cocoa
1 cup sugar
4 tbsp butter
1/2 cup oil
3 tbsp red food coloring (I used 2 tbsp)
2 tsp vanilla
1 tsp vinegar
2/3 cup buttermilk
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 vanilla bean, scraped
1 lb (~4 cups) powdered sugar, sifted
To make cupcakes—
Preheat oven to 350F.
Sift dry ingredients together.
Cream the butter and oil together with the sugar, about 2 minutes. Add the eggs, vanilla, food coloring, vinegar and mix well. Alternate mixing in dry ingredients and buttermilk ending with the dry ingredients.
Fill the cupcake liners 2/3 full. Bake for 17-20 minutes.
Let cool before frost.
To make frosting—
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Add vanilla beans to powder sugar. Gradually add powdered sugar/vanilla bean mixture to bowl. Scrape down the bowl as needed.
Using a 1M star tip, frost cupcakes. Store in freezer to make frosting more stiff before inserting place card holder. (They defrosted while we ate dinner.)
Husband rating: A+
He declared this his favorite RV recipe yet!
Wife rating: A+
The butter+oil adaption gave this recipe a great flavor. I think I’ve found my new go-to RV recipe! Thanks Auntie M!
PS. I ♥ you, T.
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