Magnolia Bakery Red Velvet Cupcakes

My daughter was born on December 14th.  This was a boon for me, as my dinner tray came complete with holiday napkin tucked in beside the already melting congealed salad which I wolfed down in a manner only understood by someone who has spent half a day in labor.

Sometimes though, I wonder if she feels cheated.  When I was in charge of her parties, she had one.  I took special care to separate the birthday celebrations.  Birthday was birthday.  Christmas was...another birthday.  Now that she's older and planning birthday parties for her own child, her birthday sometimes goes unnoticed.

And this is why I brought red velvet cupcakes to our family Christmas get-together.  Red velvet is what I baked her when baking her birthday cake was still my job.  It's her favorite, especially with crushed candy canes stirred into the cream cheese frosting.

I wanted them to be special.  The Magnolia Bakery is located in Manhattan and, apparently, renowned for their cupcakes; especially their red velvet cupcakes.  This recipe is based upon the one they use.  While researching, I came across several articles that compared Magnolia's cupcakes to those baked at a bakery called Sprinkles.  It seems Sprinkles, too,  bakes a mean red velvet but those with an opinion seemed to prefer Magnolia.  That might be due to the texture of the cake.  One bite and you'll understand why they're called "velvet".

What's In It:

FOR THE CAKE:
3 1/3 c. cake flour, sifted
1 1/2 sticks unsalted butter, softened (Yes, it matters if you use unsalted.)
2 1/4 c. sugar
3 large eggs, at room temperature
6 tbl. red food coloring
3 tbl. unsweetened cocoa (Use a good brand.  It makes a difference.)
1 1/2 tsp. vanilla extract (no imitation)   
1 1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda

FOR THE FROSTING:
2 8 oz. pkg. cream cheese, softened and cut into small pieces (store brand is okay)
6 tbl. unsalted butter, softened and cut into small pieces
1 1/2 tsp. vanilla extract
5 c. confectioner's sugar, sifted

How To Make It:

LETS MAKE THE CAKE!
Preheat oven to 350 degrees F.
Grease and lightly flour enough muffin tins to bake 36 cupcakes.(Okay...I know this sounds crazy, but trust me.  You will not believe what a difference this little step makes.) Place cupcake papers in prepared tins.
In large bowl, with mixer on medium speed, cream the butter and sugar about 5 minutes until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In small bowl, whisk red food coloring, cocoa, and vanilla.  Add to batter.  Mix well.
Stir salt into buttermilk in measuring cup.  Add to the batter in 3 parts; alternating with flour.  Beat only until incorporated.
Stir cider vinegar and baking soda together in small bowl.  Add to batter and mix well.  Using rubber spatula, scrape batter from sides of bowl, making sure ingredients are well blended and batter is smooth.
Fill muffin tins.
Bake for 20 minutes.  Cake tester inserted in middle of cupcake should come out clean.
Let cool in pans for 1 hour.
Remove from pans and cool completely on wire rack. 

LET'S MAKE THE FROSTING!
In large bowl, beat cream cheese and butter on medium speed with an electric mixer for 3 minutes until smooth.
Add vanilla.  Beat well.
Add sugar 1 cup at a time, beating continuously until smooth and creamy.
Cover and refrigerate frosting for 2 to 3 hours, but no longer.
Spread frosting liberally over cupcakes.

Makes 36. 
 
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