The one fact about working in an office comprised mainly of men is that they will not remember your birthday.
It's nothing personal because they won't remember each others birthdays either. From day one I was always the birthday date keeper. The person before me that tracked the birthdays was a female as well.
Do you get my drift?
I normally arrange all the cakes and I keep track of the birthdays. I went as far as to even celebrate the vice president's birthday a month early (darn that smudge over the date).
The one catch is that I can only track the birth dates that are provided to me. Unfortunately, the one birthday they forgot to give me was one of the other female's that I have the pleasure to work with. Sherri and I put up with a lot, working with that much testosterone. So these cupcakes are a birthday make-up for her.
In my last post I said I would be posting recipes this week from my favorite new cookbook "Bon Appetit Ya'll". It's filled with Southern inspired classic recipes with a culinary twist. So I decided to make "Aunt Louise's Red Velvet Cake" and just make them into cupcakes to celebrate at the office. Since I'm new to the cake decorating arena, I decided to pick up some super cute sugar Wilton flowers from the cake decorating section at Walmart. A cute and easier way to bring cupcakes for a belated birthday. This southern style recipe yields a moist cake/cupcake that isn't too sweet.
I'm definitely a fan.
Aunt Louise's Red Velvet Cake (Bon Appetit Ya'll)
2 1/2 cups all purpose flour
2 tsp cocoa powder
1 tsp baking soda
1 tsp fine sea salt
1 cup buttermilk
1 tsp vanilla extract
1 tsp distilled white vinegar
2 cups vegetable oil
1 1/2 cups sugar
2 large eggs
1 1ounce bottle red food coloring
Cream Cheese Frosting
8 ounce cream cheese at room temperature
1/4 cup unsalted butter at room temperature
16 ounces powdered sugar
1 tsp vanilla extract
2 to 3 tsp whole milk
Preheat the oven to 350 degrees. Either butter and flour 3 9 inch round cake pans an line the bottoms with waxed or parchment paper and butter and flour the paper or line a muffin tin with cupcake liners. (will yield 24 cupcakes)
Sift together the flour, cocoa, baking soda and salt. Set aside. In a measure cup, combine the buttter, milk, vanilla extract, and vinegar. Set aside.
To prepare the batter, in the bowl of a heavy duty mixer fitted with the paddle, combine the oil and the sugar on medium speed. Add the eggs, one at a time, and mix well after each addition. With the mixer on low speed, add the food coloring. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed. Mix until just combined.
To bake the layers (for the cake) divide the batter among the prepared pans. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 - 30 minutes (20 to 25 minutes for cupcakes until a toothpick comes out clean). Meanwhile to prepare the frosting in the bowl of a heavy duty mixer fitted with the paddle, cream the cream cheese and butter on the medium speed until smooth. Sift over the confectioners' sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the milk, 1 tsp at a time, to achieve the correct consistency.
To assemble cake, place one layer on a cardboard cake round. Spread with frosting. Repeat with the remaining 2 layers, placing the final layer bottom side up. Finish with the remaining frosting. Sprinkle over the pecans. Serve the cake immediately or store it in an air tight container in the refrigerator for up to 5 days.