My daughter came home because she had an interview for an internship for the 2013 summer. Wow, time is flying. She stayed the weekend in order to fill up on home cooked meals. Home cooked meals must be part of college students’ DNA! My husband is the cook and I am the baker. I baked up a batch of Blank Velvet Cupcakes using red food coloring. I call them Blank Velvet Cupcakes because they can be made with any color or they can be made without food coloring. My cupcakes have a little bit of butter besides the vegetable oil because I love the taste of butter. I use a 50/50 mixture of natural and dutched cocoa because I like the rich flavor of the dutched cocoa but I don’t like the dulled color from using all dutched cocoa. I used pomegranate infused vinegar for this batch, but use what you have (white, apple cider…)
I hit the top of the frosted cupcakes with silver jimmies which seem to have a chocolate flavor in my opinion. I thought it made the cupcakes look very pretty.
DD: Why did you put sprinkles on the cupcakes?
Me: To make them look pretty.
DD: I hate sprinkles.
Me: Well, scrape them off your cupcakes.
I thought everyone loved sprinkles. LOL.
Below is my recipe for Blank Velvet Cupcakes with Cream Cheese Frosting. Click here for the PDF file.
“Blank” Velvet Cupcakes with Cream Cheese Frosting
Pick your favorite color or leave the coloring out
The batter yields between 9 – 12 cupcakes.
¾ cup all-purpose flour
½ cup cake flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon cocoa powder
½ cup buttermilk
1 teaspoon vinegar
1 tablespoon food coloring (liquid) – optional
⅛ teaspoon food coloring (gel) – optional
2 tablespoons butter (room temperature)
⅓ cup vegetable oil
¾ cup sugar
½ teaspoon vanilla extract
- Preheat oven to 350°. Position oven rack to the middle of the oven.
- Put cupcake liners in cupcake baking pan.
- Whisk together flours, baking soda, baking powder, salt and cocoa powder in a bowl, but not the mixing bowl for the batter. Set the flour mixture aside.
- Mix together buttermilk, vinegar, and food coloring in a cup. Omit food coloring if you like. Set the milk mixture aside.
- Beat butter, vegetable oil and sugar in a large mixing bowl on medium speed for 2 minutes.
- Add egg and vanilla extract to the mixing bowl. Beat on medium speed for 2 minutes until smooth and silky looking.
- Add ½ of the flour mixture and ½ of the milk mixture to the mixing bowl. Beat on medium speed for 1 minute. Scrape down the sides of the bowl.
- Add remaining flour and milk mixtures to the mixing bowl. Beat on medium speed for ½ minute. Remove beater(s) and scrape batter from beater(s) into mixing bowl. Scrape down sides of the bowl. Stir batter a few times with spatula to incorporate any streaks of flour.
- Fill cupcake liners half full, which is a scant ¼ cup.
- Bake for 20 – 25 minutes. Remove from oven.
- Let cupcakes sit for about 5 minutes then remove from pan. Cool cupcakes completely before frosting them.
Cream Cheese Frosting:
4 ounces of cream cheese (room temperature)
2 tablespoon butter cut into 6 – 8 pieces (cold)
1 teaspoon buttermilk
½ teaspoon vanilla extract
1 ½ cups of confectioner’s sugar
- Beat cream cheese, butter, buttermilk and vanilla extract on medium speed for 1 minute.
- Add confectioner’s sugar. Start on low speed and beat for 1 minute until mixed well. Scrape down sides of bowl.
- Beat on high speed for 3 minutes until light and fluffy.
- Frost cupcakes.