Okay, I guess I should explain why I haven’t posted a recipe since early April. Well I’ve been extremely exhausted and nauseated. It’s all better now because I’m in my second trimester of pregnancy!! YES, I’m pregnant! yayyyy! Also, everything should be back to normal in August. We bought our first house and are moving in July! The kitchen is huge and has an island, it has a plug for my stand mixer *so excited* Expect many many recipes
This is the first dessert that I make in a few months and there’s a reason for it. We’re celebrating my son’s birthday! He’s 2 years old already. He’s really into Mickey Mouse Clubhouse so I thought I would make him Mickey inspired cupcakes. Yep, those candy melts are meant to be little ears. I had originally purchased some Wilton’s Mickey Mouse cupcake liners but when I opened the package my nose smelled the most horrible smell ever. This is the second time that I buy cupcake liners with this smell so it can’t be a coincidence. What’s up with that? I mean, sure, these cupcakes might not be as healthy as a bowl of fruit but jeez louise, Wilton, I don’t want to poison my child.
Red Velvet Cupcakes
Ingredients for the cake:
- 2½ cups all-purpose flour
- 1 tbsp. cocoa powder
- 1½ cups vanilla sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1½ cups vegetable oil
- 1 cup buttermilk*
- 1 tsp. red gel food colouring
- 1 tsp. vanilla extract
- 1 tsp. white vinegar
Ingredients for the frosting:
- 1 ½ c whipping cream
- 8 oz pkg cream cheese, cold
- 1 ½ c icing sugar, sifted
- ½ tsp clear vanilla extract
Directions for cake:
- Preheat the oven to 350° F and line the cupcake tray with liners.
- Sift the flour and cocoa powder in a medium bowl. Add the sugar, baking soda and salt. Whisk and set aside.
- In a mixing bowl, beat the eggs, vegetable oil, buttermilk, food colouring, vanilla and vinegar together until well blended.
- Mix in the dry ingredients until combined. Finish mixing by hand to avoid over-mixing.
- Spoon the batter evenly into the prepared tray and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
- Whip the cream until stiff peaks form. Reserve.
- In another bowl, beat the cream cheese, sugar and vanilla until soft and creamy. Carefully fold the whipped cream into the cream cheese mixture.
- Frost the cupcakes. Keep in the fridge unless they are served within two hours. You can take out the cupcakes 30-45 minutes before serving for them to be at room temperature.