Devilishly Delicious! (The Best Red Velvet Cupcakes)

Devilishly Delicious! (The Best Red Velvet Cupcakes)

I hope you all are as excited as me because I've got lots of spooky cupcakes coming up in the next few weeks! We've got some creepin' crawlies, a couple a' brainiacs, and even a few cuppies workin' the graveyard shift...if ya know what I mean =p. (has it really been that long already...). When I posted about it, I was just veering off into unexplored territory after finding none of the famous recipes to my taste. After 8 attempts and much tweaking, I've combined several inspirations and some crazy add-ins of my own to bring a new and hopefully well-loved red velvet recipe into the world =D. I really do hope you'll give these cupcakes (and their Halloween costume) a try. The ingredient list is longer than your usual RV recipe, but they're all ingredients that you probably already have in your pantry. And if you do make them, please send me your feedback and, even better, a photo along with it!Lastly, I want tell you about a really awesome surprise I got earlier this week. A while ago I left a comment on my friend Angie's blog. She'd just been visited by the Fairy Hobmother, and to my delight Then when I was offered the chance to share the joy, of course I said yes! Best of luck and thanks again, Fairy Hobmother! [Printable Recipe]Makes 12 cupcakesIt can be hard to get a strong red color when coloring white frosting. Making the frosting 24 hours ahead of time may help, since the color will darken over time. Do NOT use liquid food coloring since it will add too much moisture to the frosting. The modeling clay recipe below will make more than you'll need. You can store any extra for up to 1 month. If you don’t have buttermilk, you can use the following substitution. For this recipe, use 1 1/2 teaspoons of apple cider vinegar with enough milk added to total 1/2 cup PLUS 1 tablespoon. Stir well and let sit for at least 5 minutes before using. Do NOT substitute the cake flour in this recipe.1 cup (4 oz.) cake flour [stirred, spooned, and leveled to measure]1/4 cup (1.12 oz.) all purpose flour [stirred, spooned, and leveled to measure]1 1/2 Tbsp (0.32 oz.) unsweetened natural cocoa powderSlightly rounded 1/2 tsp baking sodaScant 1/2 tsp salt3/4 cup sugar1/4 cup unsalted butter, melted and cooled slightly1 Tbsp red GEL food coloring [I use Wilton No-Taste but you may need more or less depending on brand]1/2 cup PLUS 1 Tbsp buttermilk, room temperature3 Tbsp vegetable or canola oil2 Tbsp mayonnaise (NOT fat-free or olive oil; low-fat is fine)1 large egg, room temperature1 tsp apple cider vinegar1 tsp pure vanilla extractCream Cheese Frosting (Recipe below)24 Modeling Chocolate Horns AND 12 Fondant Horned Tails (Recipe below)If making the devil decorations, remember to make and color your frosting red ahead of time as well as to make the modeling chocolate ahead of time! I recommend making the horns and tails before baking the cupcakes. You can let them sit out to dry slightly as you bake, cool, and frost the cupcakes.Preheat the oven to 350 degrees F. Grease the top of a standard 12-cup muffin pan (in case you get some “muffin top” action). Line pan with 12 baking liners.Sift the flours, cocoa powder, baking soda, salt, and sugar into a large bowl; stir to ensure even distribution and set aside. In a separate bowl or measuring cup, whisk together the melted butter and gel coloring until blended. Then add the buttermilk, oil, mayonnaise, egg, vinegar, and vanilla until well combined. Now add the wet ingredients to the dry, and mix until the batter is mostly smooth (no more than 2 minutes and small lumps are fine).Distribute batter evenly among baking cups, filling each about 2/3 full. When finished, slam the pan evenly and firmly downward from 2 inches above the counter to force out any large bubbles. Bake for 16 to 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven right away, let cool for 2 minutes, then transfer cupcakes to a wire rack to finish cooling.Once cupcakes have cooled completely, use a piping bag fitted with a medium round tip to pipe swirls from the outside edge inward and upward on each cake. , insert 2 chocolate horns directly opposite to each other near the top of a cupcake's frosting. Insert the non-pointed end of a chocolate tail at the base of the frosting between the 2 horns. Carefully place the rest of the tail up the side of the frosting, curving it in an "S" shape. Press the tail, including the point, gently into the frosting to secure it. Now you're looking at a devilish "behind." Add tails to all the other little devil-cakes in the same way. By now I just know you'll be feeling a little sinful. Go ahead...give in to it and take a bite...I won't tell =p.Pipeable and Not-too-sweet Cream Cheese Frosting1 cup (2 sticks) unsalted butter, room temperature2 cups powdered sugar1 tsp pure vanilla extractRed gel/paste/powdered food coloring, as much as needed to reach desired shade8 oz. (1 block) cream cheese, cold and cut into 6 to 8 chunksSift powdered sugar into a small bowl. [If using powdered food coloring, sift a small amount in with the powdered sugar.] In a larger mixing bowl, cream the butter, 1 1/2 cups of powdered sugar, vanilla, and a few drops of food coloring until thoroughly blended and fluffy. Add more food coloring, if needed, until you reach something close to the shade you want. Add the cream cheese, a chunk at a time, beating after each addition (just enough to work it in until it’s smooth). If needed, add more powdered or gel food coloring until the desired shade is achieved. Be careful to avoid overbeating or the cream cheese may start to break down and become gloppy. Chill for 24 hours (ideally) to allow the red color to deepen. Then beat again until smooth just before using.Modeling Chocolate Devil Horns and TailChocolate adapted from Cake Central10 oz. semisweet chocolate (coarsely chopped chunks or chips)1/3 cup light corn syrup

Read the whole article on 6 Bittersweets