The famous red velvet cake. I’m still not sure whether to categorize it as a chocolate cake or a yellow cake flavored with a hint of cocoa. Some people absolutely love it and others could care less about it. I fall into the latter category but I’m always willing to try new recipes to change my mind.
My mother, on the other hand, is a big fan of red velvet cake. She asks me to make it for her all the time. And of course, I’ll bake anything to please my mom.
While some girls grow up not wanting to turn out like their mothers, I can’t wait to be exactly like mine. She is everything I hope to be when I finally become an adult and have a family and children of my own. But until then, I am more than happy still being my mother’s little girl.
Every year I feel more blessed and fortunate for my mother. She has played nearly every role imaginable in my life (good and bad) — personal chef, dress maker and button fixer, hairstylist, chauffeur, enemy, spy, investigator, shopping buddy, and best friend.
My mom supports me in all my endeavors no matter how large or small. It seems like no idea is ever too silly or too far-fetched. She never questions my choices or berates me for my poor decisions. But she is always there help put me back together when I break.
I found my mom this card that says: “Moms make the world a magical place…Laundry magically gets done, dinner magically appears, the house magically get cleaned up.”
Funny and true. It wasn’t until I was in college that I finally understood and appreciated everything my mom did and continues to do. Regardless of everything that’s on her plate, she never breaks a sweat or shows any sign of difficulty in all that she does. She still is my super hero and she continues to make the world a magical place for me.
To celebrate my mom and all the wonderful other mothers out there, make a batch of these red velvet cupcakes!
Happy Mother’s Day!
Red Velvet Cupcakes
makes 1 dozen
1 1/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp fine sea salt
1 Tbsp unsweetened cocoa powder
3/4 cup granulated sugar
3/4 cup canola/vegetable oil
1 large egg, room temperature
1/2 cup low fat buttermilk, room temperature
1/2 Tbsp red food coloring
1/2 tsp vanilla paste
1/2 tsp distilled white vinegar
1. Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. Set aside.
2. Sift together flour, baking soda, salt, and cocoa powder. Set aside.
3. In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined.
4. In medium bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half to mixing bowl. Mix and then add half of sifted dry mixture into bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined.
5. Divide batter among prepared cupcake liners. Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean. Let cool in pan for 5 minutes before removing and allowing to cool completely on rack.
Vanilla Bean Cream Cheese Frosting
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 vanilla bean, split and scraped
3 cups confectioners’ sugar, sifted
1. In the bowl of a stand mixer with a paddle attachment, cream together cream cheese and butter. Add vanilla bean scrapings. Add sugar in 1 cup increments. Mix until smooth and fluffy.
** Flower decorations are made out of a mixture of 60% gum paste/40% fondant mixture and pink sugar pearls.