magnolia bakery’s red velvet cupcakes with cream cheese frosting

magnoliaredvelvetcupcakesif you asked me to pick a dessert i couldn’t live without, it would be cookies. cakes i could throw by the wayside, i love ice cream but could 100% live without it, and brownies, well – love them, but overall, they rate MEH in my book. but cookies, i can’t live without. that is, until i think of cupcakes. see, cupcakes are the best of both worlds: batter AND frosting. there’s something about a perfect cupcake, the combination of fluffy cake and light, airy icing, that just makes for magic inside the mouth.

such is certainly the case with these red velvet cupcakes. they’re from allysa torey’s more from magnolia book, which i “borrowed” from my friend katie two years ago and never returned. torey’s red velvet recipe is my favorite, and though she generally serves hers with vanilla buttercream, i opted to go more traditional, and topped my cupcakes with cream cheese frosting, because, well, cream cheese and red velvet go together like peanut butter and jelly.

for the cupcakes, here’s what you’ll need:

  • 3 1/2 cups cake flour (not self-rising, that’s different! i buy swan’s down, it comes in a happy red box)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring (or, if you opt for gel, simply squirt ’til the dough is bright red – that’s how i roll)
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

here’s what you’ll do: 

first things first. preheat your oven to 350, and prep your muffin tins. i like to use foil wrappers, but you could use pretty paper ones if your heart desires.

in a small bowl, sift your cake flour and set aside. {sidenote: i never sift anything. i don’t even own a sifter. but you should do this, because it’s what allysa torey does} next, combine the butter and sugar in a large stand mixer (or large bowl, if you don’t have a kitchenaid) until light and fluffy. that should be approximately 3-5 minutes on medium. add your eggs, one at a time, and beat in.

in an even smaller bowl than your small bowl, whisk (literally, use a whisk) together your red food coloring, cocoa powder, and vanilla. {sidenote: if you’re using gel food coloring, like i do, this won’t mix as nicely as you’d like since there’s less liquid in gel than there is in, well, liquid. feel free to add a tiny bit of water to move things along}

add your red chocolate mixture to the batter, and beat well. at this time, you can add more food coloring to your batter if it’s not red enough. gel’s a bit hard to measure, so you basically just need to keep adding color until you’ve got the shade of your dreams.

pour your buttermilk into a measuring cup, and stir the salt into it. add your buttermilk in three parts, alternating with the flour. every time you add something, beat until incorporated, but don’t over-beat!

now, for the fun, science-experiment part of the day. in yet another small bowl, stir together your cider vinegar and baking soda. watch as it fizzes up, just like those “volcanoes” you made in 6th grade. WHEEE! what fun, right?

using a rubber spatula, scrape down your batter into the bowl, and ensure that all ingredients have been evenly mixed in. you’ll often find a bit of stubborn, unmixed butter at the bottom of the bowl, so be sure to check for that.

fill your muffin cups 2/3s of the way full. bake for approximately 20-30 minutes (it really depends on your oven, but keep an eye on your ‘cakes after 20), until a toothpick inserted in the middle of a cupcake comes out clean.

when they’re done, let the cupcakes cool in their tins for about 5 or so minutes, then remove and place on a cooling rack and let ’em chill. go watch an episode of SVU, or house hunters.

then come back and make your frosting.

what you’ll need:

  • 2 8oz packages of cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 stick of butter at room temperature
  • 1.5 cups of powdered sugar

what you’ll do:

basically, you’re just mixing all that goodness up in your kitchenaid. start with the cream cheese and the butter, add the vanilla, and then the sugar. beat until smooth. i usually beat mine at least 5 minutes, so that’s saying something. also, feel free to add more confectioner’s sugar if the frosting seems too watery. powdered sugar basically evaporates into the universe when you mix it into anything, so you really can never have too much of the stuff. i’ve added an entire box at times (SUGAR HIGH). just keep your eyes peeled, essentially, and don’t be afraid to taste test for consistency’s sake.

once your cupcakes are cooled, spread your frosting onto those babies, swirl your spoon around the top to make that little “magnolia dent” the bakery is so famous for, and eat! or dole out to coworkers, as i do. or, if you’re a person with a big heart and a big sweet tooth, do both (okay, that’s what i do).

 

 

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