Mama Baker

Honestly, isn’t that just a great cupcake for Valentines Day?

I was going to write a more catchy title involving the phrase red hot but I am a bit of a prude and that title was the best I could do without blushing.

This post, however, could be titled Wedding cake part 2 because I decided to try out a red velvet cake recipe for my cousins wedding.  Then upon seeing these pretty little cupcakes I jumped for joy and giggled–I’m weird like that–because it was the perfect treat for Valentines day.

These cupcakes were really good and I am not just saying that.  My husband and I tried Red Velvet cupcakes for the first time a few months ago and we were really disappointed in them but this cupcake, man oh man, it is delicious.

The cupcake doesn’t have the normal cream cheese icing but rather a cinnamon buttercream.  If you haven’t tried cinnamon buttercream icing you need to now!  Do it!  Read the recipe below and break out your mixer and whip it up.  Eat it by itself.  It is that good.  Well, I mean, if you don’t like cinnamon than you probably won’t like it but….

Anyway, here is the recipe below:

Red Hot Velvet Cake
recipe adapted from Baked

Ingredients:
Red Hot Cupcakes:
1/4 cup dark unsweetened cocoa powder
2 tbsp red gel food colouring
1/4 cup boiling water
6 tbsp unsalted butter, room temperature, cut into pieces
2 tbsp vegetable shortening
1 2/3 cup sugar
3 large eggs
1 cup buttermilk (I used 1 tbs lemon juice + milk filled to a cup and let it sit for a few minutes)
1 tsp vanilla extract
2 1/2 cups cake flour (I used all-purposed flour)
1 tsp fine salt (I used regular salt)
1 tbsp apple cider vinegar
1 tsp baking soda

Cinnamon frosting:
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cup milk (I used 1 1/4 cup milk)
1/4 cup heavy cream (I used 1/2 cup heavy cream)
1 1/2 cups butter, room temperature, cut into pieces (I used salted butter)
1 tsp vanilla extract
2 tsp cinnamon

Method:
Cupcakes:
Preheat oven to 350 degrees. Prepare muffin tin with cupcake wrappers or by greasing the tin.

Combine cocoa, food colouring and water in a medium bowl; whisk together and place aside to cool.

Place butter and shortening in the bowl of the electric mixer and cream until fluffy. Add eggs one at a time making sure each egg is incorporated fully before adding the next one.

Stir buttermilk and vanilla into the cocoa mixture.

In another medium bowl, sift together flour and salt. Add flour mixture and liquid cocoa mixture to the egg mixture with mixer on low. Start with the flour and alternate making sure to end with the flour.

In a small bowl combine vinegar and baking soda and add to cake batter and stir until just combined.

Pour batter into muffin tin and bake in preheated oven for about 20-25 minutes or whenever toothpick comes out clean when inserted into the middle of a cupcake.

Remove from oven and let cool.

Frosting:
In a medium saucepan whisk together the flour and sugar. Then add the milk and cream. Place saucepan on medium heat making sure to whisk occasionally. Remove saucepan once sugar mixture has reached a boil (approx 20 minutes).

Transfer hot mixture into the bowl of an electric mixer. Mix on high until cool. Once cool, add the butter and beat until fully incorporated. Increase speed to medium-high and beat until frosting achieves that light and fluffy look.

Add vanilla and cinnamon and mix until combined. If mixture is too soft place in the fridge for a bit.

Spread on cupcakes and enjoy!