Foodineasta: Let them eat cake!

So this weekend was my son's 7th birthday and I couldn't let his birthday pass without ordering a cake from one of my absolute favorite pastry chefs, Udele Pandya, of Dallas Pastry House (www.thedallaspastryhouse.com)

This woman is a true culinary artist in every possible aspect. All I did is give her the theme of his party and poof.....she dreamed up a cake that not only fit the occasion, but simply tasted A-M-A-Z-I-N-G!

All I know is that cakes have come a long way baby! Gone are the days of slathering frosting on a cake, sticking some candles in it, and calling it a day. No, these days, cakes are nothing short of edible masterpieces. I mean, everything on the cake was edible....each little kernel of popcorn was made out of fondant! YUMMMMMYY

But the cake making didn't stop there......After recovering from the festivities, it was time for one of my favorite past times, making CUPCAKES!!!! My mother asked me to make red velvet cupcakes for a fundraiser St Jude is having for the Children's Special Olympics. Needless to say they turned out great!

Don't things always taste better when you make them with love?

Eat your heart out Marie Antoinette!

Red Velvet Cupcakes

Description: Melt in your mouth, moist, buttery, sweetness w/ a hint of chocolate

Cuisine Style: "Down South y'all," USA ( done in my best southern belle drawl)

Ingredients

2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla
4 cups sifted confectioners' sugar
for garnish-sugar sprinkles, coconut or chopped pecans

Directions:

Preheat the oven to 350°F/176°C. Line 2 (12-cup) muffin pans with cupcake baking papers. I usually like the ones that have the foil in them.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Tap the pans on your work surface to ensure air bubbles have escaped. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with sugar sprinkles, coconut or chopped pecans
Note: Frost the cupcakes with a butter knife or pipe it on with a large star tip.

Prep Time: 20 minutes

Cook Time: 20-22 minutes

Level: Cake Walk

Servings: 24 cupcakes