Red Velvet Cupcakes – Perfect for Work


It has been several months since my hiatus from blogging, and a lot has happened since then. I have been learning so much at work, from designing to fabricating to woodworking, and I feel really grateful for it. I have to admit though, sometimes I feel a little overwhelmed by everyone’s level of expertise and talent. But in a good way. Being at the Department of Making + Doing inspires me to have greater ambitions and to challenge myself more. The work environment itself is not the usual, rigid office life. Everything is a learning experience and creativity is a must!

One of my favorite experiences actually happened a couple of weeks ago, where a co-worker friend and I attempted to fix the laser cutter. One of our resident artist wanted to laser-cut some designs for his summer camp class the next morning however, the machine was too clogged up by debris to work. We tried out many hazardous methods to clean the machine, from vacuuming the filter in the air pressure, to taking the filer out and shaking it, and to plugging in the vacuum itself to the air pressure to suck out the dirt.

It was a wonderful bonding experience, though possibly dangerous. Lately I’ve been bringing in treats to work because I thought it’d be nice to share them with everyone. It’s also my way of getting different people’s perspectives on my recipes. One of the things I brought this past week was these delicious, moist red velvet cupcakes, which are my favorite cupcakes of all time. If you love red velvet as much as I do, give this recipe a try!

Red Velvet Cupcakes

2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk (1 cup milk + 1 tbsp lemon juice)
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

Vanilla Buttercream:
2 sticks unsalted butter, at room temperature
3 cups confectioners sugar
2 tsp heavy cream
2 tsp vanilla

1. Preheat the oven to 350° F.
2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.
3. To make the buttermilk, combine 1 cup of milk and 1 tbsp lemon juice or white distilled vinegar. Let stand for 5-10 minutes at room temperature until it curdles.
3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
4. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Divide the batter evenly between the prepared liners.
5. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.
6. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
7. To make the frosting, beat butter on medium-high speed until it’s pale, about 2-3 minutes. Put the speed on low and gradually beat in the confectioners’ sugar until totally incorporated. Mix in the vanilla, increase the speed and then beat until smooth.
Frost cooled cupcakes as desired.




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