Not sure what’s gotten into me – I’ve been making more sweets than usual. I’ve often wondered why I lost my love for desserts – I adored them until I hit about 30, then it all changed. I absolutely crave – need – spice, but I could go forever without a piece of cake or candy and be just fine. Just give me my hot and spicy, cheesy and salty grub and I’m a happy girl.
On the other hand, my family is a bunch sweetaholics, so I guess I do get some satisfaction from making them happy. Plus, they get way more excited when I make a dessert rather than a dinner recipe. They seem a tad more tolerant of my incessant snatching-the-food-away-to-get-to-the-window-before-I-lose-sunlight-for-the-picture moments.
We all win.
I loved red velvet cake when I was a kid, so that’s one of the reasons I wanted to make these, not to mention that I had a vaseful of beautiful roses from my Foodbuzz 24×24 party that were about to wilt away.
Plus, it’s almost V-day.
You need to make these for your sweetheart…
CupcakesMakes 16 servings
2 cups all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp unsweetened cocoa powder
1 1/4 salt
1 1/2 cup canola oil
1 1/4 cup buttermilk
1 3/4 cup white sugar
2 tsp red food coloring
1 1/4 tsp white vinegar
2 tbsp water
1 1/4 tsp vanilla extract
Cream Cheese Icing
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds confectioner’s sugar
1 tbsp vanilla extract
1-2 egg whites, depending on how many rose petals you’re making
First make the petals. Soak them in cold water for a few minutes, drain, and soak again. Rinse. Whisk together the egg(s).
Very carefully brush the petals with egg white, then lay flat on parchment paper. Lightly press each side in the sugar and place back on the parchment.
Now, the cupcakes.
Preheat oven to 350°.
Combine the flour, baking soda, salt and cocoa powder; set aside.
In a stand mixer combine the oil, buttermilk, and sugar on low until combined. Add food coloring, eggs, vinegar, water and vanilla with the mixer still on low until incorporated.
Add dry ingredients 1/2 cup at a time (still on low), stopping the mixer between each addition to scrape theasides down. Mix until just combined. Bake in cupcake liners for 20-30 minutes, or until toothpick comes out clean.
Cream the butter and cream cheese together in a mixer. Slowly add the powdered sugar a little at a time. Add vanilla and mix on low until combined.
Frost the cupcakes, then add a rose petal on top. Store in the refrigerator.
Yes, I did taste them. The cake was very dense and moist, and the cream cheese icing is perfect.
Happy Hump Day!