Cupcakes are awesome, however I never understood when anyone would want one that is soaked with red dye. Yes, the color is pretty, but why make an unhealthy food even worst? However given that it's Valentines day and these are one of my husband's favorite I thought the timing to be perfect. So I used the recipe as laid out by the Georgetown Cupcakes.
Ingredients:
3 1/4 cups all purpose flour
1 tsp salt
12 tbs unsalted European style butter at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
3 1/2 tbs red food coloring
1 tsp pure vanilla Madagascar Bourbon extract
2 1/2 tbs cocoa powder sifted
1 1/2 cups woke milk at room temperature
1 1/2 tsp baking soda
1 1/2 to apple cider vinegar
Cream Cheese Frosting
4 tbs unsalted European style butter at room temperature
1 cup confectioners's sugar sifted
1/4 tsp pure vanilla Madagascar Bourbon extract
6 oz cream cheese at room temperature
Directions
Preheat oven to 350F. Line cupcake pan with baking cups.
Sift together the flour and salt and set aside.
In the stand mixer cream together the butter and sugar at medium for 3-5 min or until light and fluffy.
Add the eggs one at a time, mixing slowly after each addition.
Using a whisk, whisk together the food color, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
Add 1/3 of the flour, followed by 1/3 of the milk and mix. Repeat. Stop to scrape down the bowl as needed. Add the last 1/3 of the flour, followed by the last third of the milk, and mix until incorporated.
In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
Use a standard size ice cream scoop, scoop the batter into the pan so each is 3/4 full. Bake for 16-18 min or until toothpick comes out clean. Cool on wire rack before frosting.
Cream the cream cheese, sugar and butter until fluffy. Fill into a pipping bag to decorate.
The cupcakes came out a little denser than I expected. I think it was mainly due to the fact that the butter was still slightly hard before I creamed it. This made the process harder. In addition I was so afraid of over whipping the cream mixture that I think I actually under creamed it. This unfortunately meant the air bubbles that is crucial to making a fluffy cupcake never really formed. In addition, I also thought the 3 1/2tbs red color was excessive as that was pretty much the whole bottle found in the store. For my next batch, I'm going to tweak it slightly by decreasing the coloring to 2tbs and make sure all ingredients are at room temperature beforehand.
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