Red Velvet Cupcakes

Few days ago I was talking to some of my friends about my favorite things/shopping from my “past international life”.

When narrowing down the list of my “favorite things/places” this was my top three: The Container Store, my manicure place in NY and the red velvet cupcakes from Magnolia’s.

Happily I found this store close to work very similar to “The Container Store”. I love having everything organized, from my cookie cutters to my closet and containers are a great help. Happy me there is a Muji in Madrid where I can buy more containers!!!

For my manicure a friend recommended a place close to the office. I have to say that they do a very good job with NY prices!!. They are no open “24/7” like in NY but I will not complain.

For the beautiful Magnolia red velvet cupcakes I worked two ways to solve my cravings. The first one is for when I am in downtown Madrid. I will go to Cream Bakery and get me a red velvet (actually it usually is 2). The red velvets are as good as Magnolia’s.

The second way to solve my craving is, me taking my Magnolia’s book and baking some of my favorite cupcakes! And this is what I did! I am happy with the result!

But what really make me happy is that step-by-step I am finding in Madrid those little things that make happy: a container, a good manicure and a red velvet cupcake.

I hope you like it!

Ingredients

Makes 12 cupcakes

2 cups all porpoise flour

95 gr butter

½ teaspoon sugar

2 eggs

3 tablespoons red food coloring

1 ½ tablespoon cocoa

¾ teaspoon vanilla extract

¾ teaspoon salt

¾ cup buttermilk

¾ teaspoon cider vinegar

¾ teaspoon baking soda

Directions

Preheat oven at 350. Line the cupcake papers.

In a small bowl, sift the flour and set aside. In a large bow, on a medium Speedy of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well alter each addition.

In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Bake for 20min, or until a cake tester inserted in the center comes out clean.

Remove from the pans and cool completely on a wire rack.

Creamy Vanilla Frosting

Makes enough for 12 cupcakes

Ingredients

3 tablespoons all-pourpous flour

1 cup milk

1 cup unsalted butter softened

1 cup sugar

1 tablespoon vanilla extract

Directions

Be sure to follow the recipe directions exactly.

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 min. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 min.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth or creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer). Use immediately.