Cupcake Disappointment

My friends and I were in New York last week and decided to seek out some famous cupcakes. Can I just say that I was totally disappointed? I had envisioned this cute, trendy bakery with amazing, melt-in-your-mouth cupcakes. What I found was a little run-down shop that is so small it made me almost feel claustrophobic, and the cupcakes were just average - like something you could find in any old bakery.

Needless to say, my tastebuds were craving some good cupcakes. I really wanted to make some red velvet cupcakes, because 1) I love red velvet cake, and 2) it's something I have never made before. I set out to find a good recipe, and I must say that I was very pleased with the one I found. It's from the Hummingbird Bakery Cookbook, and I was intrigued by the Cinnamon Cream Cheese Frosting. Doesn't that sound delicious? I have never thought to add cinnamon to my frosting!


The result was a rich, moist, slightly chocolatey red velvet cupcake. And the cinnamon cream cheese frosting? Yum! The combination of the two was amazingly good. I am a big fan.

I also made some yellow cupcakes with Cook's Illustrated Fool Proof Frosting. The yellow cake was moist and light. But the real highlight for me was the frosting. I just might have been caught piping some frosting into my mouth...that is...if someone had been around to catch me.


Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
Recipe from Hummingbird Bakery Cookbook
Makes one dozen cupcakes

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Preheat oven to 325° F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325° F for 20-25 minutes or until a toothpick inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them on a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting
Adapted from Hummingbird Bakery Cookbook

2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.


Classic Yellow Cake

1/2 cup butter
1 1/4 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/2 tsp almond extract
1 1/4 cups buttermilk
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda

Preheat oven to 350° F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs, one at a time. Scrape down the bowl and beat until well incorporated. Add the vanilla.

In a separate bowl, sift together the flour, baking powder and baking soda. Beat in the flour mixture alternately with the buttermilk, ending with the flour, mixing just until incorporated.

Spoon batter into a paper lined cupcake baking pan and bake at 350° F for 20-25 minutes or until a toothpick inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them on a cooling rack to cool completely before frosting.

Fool Proof Chocolate Frosting
Recipe from Cook's Illustrated
Makes 3 cups to frost one 9-inch, 2-layer cake

2 1/2 sticks unsalted butter, softened
1 cup confectioners' sugar
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 tsp vanilla extract
8 ounces milk chocolate, melted and cooled slightly

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately and can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.