I loooveeee red velvet cupcakes, cakes, cake pops, muffins (they do exist!)…pretty much everything. I came across the most adorably packaged red velvet cupcake mix from William Sonoma and just had to have it – (I am most definitely every marketer’s dream…)
So cute. I’m an easy target. (williamsonoma.com)
Now to preface my baking experience the other night, you should probably know that I was running on little sleep and took on this endeavor at 8 P.M. after working a full day and without a mixer. I guess what I am trying to say is that these directions were so simple that
a grumpy, sleepy, and ill-equipped pretend
“cake-boss” …well, anyone can make them.
I read some of the reviews online and was shocked to see how many people had a terrible experience with this mix. While it is a bit pricey ($15) and cream cheese frosting generally hates me, I couldn’t disagree more with all their complaints (think: greasy, dense, flavorless). Ironically, moist (ew.), fluffy, and flavorful is more like it — and this is coming from the girl without a mixer, good thing I have a sensational bicep…
Check out the recipe by William Sonoma Kitchen below!
For the red velvet cupcakes:
2/3 cup buttermilk
3/4 cup vegetable oil
1 tsp. white vinegar
1 package red velvet cupcake mix
For the cream cheese frosting:
8 oz. cream cheese
8 Tbs. (1 stick) unsalted butter
1 3/4 cups confectioners’ sugar
1 tsp. vanilla extract
To make the red velvet cupcakes, have all the ingredients at room temperature. Preheat an oven to 350°F. Line a 12-well muffin pan with paper liners.
In the bowl of an electric mixer fitted with the flat beater, beat together the buttermilk, eggs, oil and vinegar on low speed until combined, about 1 minute. Add the cupcake mix in 2 additions, beating each addition until just combined and stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium and beat until the batter is smooth, about 1 minute more.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then transfer the cupcakes to the rack and let cool completely.
To make the cream cheese frosting, have all the ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes more. Add the confectioners’ sugar and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until combined.
Frost the cupcakes and decorate as desired. Makes 12 cupcakes.
Here’s to pearlized sprinkles and cuteness that’s good enough to eat…12 times.