I work with some AMAZING people. They’re smart, talented, and a little…quirky.
Did I mention that they’re also award-winning?
Last Thursday night was the Rochester Advertising Federation’s 2012 Addy Awards. The Addys are an annual celebration of all the mind-blowing creative work that happens in the ROC. Because let’s be reasonable…ad people love to do two things. 1.) Talk about their own ads and 2.) Talk about other people’s ads.
But on to the cupcakes.
Delicious, mutli-colored, velvety, cream cheese frosted cupcakes.
These use a red velvet cupcake recipe, which I doctored up with some neon (yes, 1980′s neon) food color. And for the record, as a flavor, “red velvet” is just regular cake with a few teaspoons of cocoa powder and red food coloring.
But with neon you can make lots of colors. Like blue. And pink.
And orange. And green. Just like Karma Water.
In case you didn’t guess already, my coworkers won two Addy Awards for work done with Karma Water. You can see it online here.
I do need to take one small moment to
point out casually mention that I did not use my cookie scoop to make these. Yes, they’re perfectly round and evenly portioned because I’m just that good.
It also helps to only bake one pan of cupcakes at a time. It does take longer, but air flows through the oven more evenly if you only put in one pan at once. So things bake more evenly. Yet another reason why I need a double-oven and two kitchens. Just saying.
These cupcakes made me a true believer in cake flour. If you want light, fluffy cupcakes, you need to use cake flour. Why? Cake flour has less gluten–and gluten is great for things like breads and brownies, but bad for cupcakes. So use cake flour. It’s awesome sauce.
See? Light and fluffy. With mmmmmmm delicious frosting.
Neon velvet goes well with cream cheese frosting–and I’d advise using lots. LOTS. OF. FROSTING.
I’d advise against asking your mom if eight ounces was half a pound…when you have a MS in Math…SHAME RATTLE.
YUM. Perfect for Karma. Or Easter? Or March Madness? Or Gay Pride Week? You decide.
Red Velvet Cupcakes:
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 generous teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tablespoons red food coloring (or neon!)
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
- 8 oz. cream cheese, softened
- 1 stick butter, softened
- 1 teaspoon vanilla extract
- 2-3 cups confectionaire’s sugar
Preheat the oven to 350F. Combine the wet cake ingredients in an electric mixer and mix until thoroughly combined. Sift together the dry ingredients (or not) and slowly mix until the wet ingredients. If you’re doing different colors, separate the batter into batches and add food coloring to each. Bake one pan at a time for 15-20 minutes. Makes about 24 cupcakes.
To make the frosting, beat the cream cheese and butter together in an electric mixer at medium-high speed until well blended. Add in the vanilla, and slowly add in the confectionaries’ sugar until the frosting has reached desired consistency.