My auntie and cousin had birthdays just five days apart this month, 50 and 18, respectively. For mother and son, we celebrated with a small dinner party and a Super Sized Red Velvet Cupcake!As my cousin had already celebrated with friends on campus the previous week-end, the focus was on my aunt; which was evident in the theme.
To celebrate the occasion, I made a Super Sized Red Velvet Cupcake - the perfect end to a spectacular dinner. I went light on sweetness for the cake and frosting - for those present with a not-so-sweet tooth - by moving away from the traditional frosting and using beet juice to boost the cake colour.
The photos don't really do the colour justice - with guests to entertain, I did not spend a great deal of time correcting the lighting. I piped the ribbon ruffles using tip #125.
This Super Sized Red Velvet Cupcake started to take on the shape of a bird house the more we sliced into it. With such a small group, there was more than enough left for guests to take home for a late night snack. Milk, anyone?
The Tiffany-inspired coloured frosting, sprinkled with a little bling in the form of silver dragees, set against the girl shopper, traveller backdrop speaks volumes about the birthday girl. She leaves next week for a two-week caribbean cruise.
Bon Voyage!
Servings: 1
Ingredients
- 1 cup unsalted butter
- 2 tablespoon water
- ¾ cup unsweetened cocoa rouge E. Guittard makes a good red dutch cocoa powder
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 2 teaspoon vanilla extract
- 2 tablespoon beet juice 1 medium beet yields about 4 tbsp
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoon baking powder
- 1 ½ cups superfine sugar
Instructions
- Preheat oven to 375 F. Place the butter, water, and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
- Beat together the eggs, buttermilk, vanilla extract, vinegar and beet juice until frothy. Beat in the butter mixture. Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
- Pour batter into pan of your choosing and bake at 350 F for 30-35 minutes, or until risen and firm to the touch. Cool in pan for about 10 minutes, then place on a wire rack and cool completely before frosting.
- For the frosting, I whipped 1 cup of heavy cream with 2 tablespoon icing sugar, coloured with a small drop of AmeriColor sky blue and decorated close to serving time.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Dionne says
Great cake....not too sweet....lot it...lovely party...
Kimberleyau says
Nicely done J....what was the diameter of the cupcake? I thought the cupcake was only one of a dozen - where does one find such a cupcake mould? K;o)
Kimberley says
Nicely done J....what was the diameter of the cupcake? I thought the cupcake was only one of a dozen - where does one find such a cupcake mould? K;o)
G Pavao says
I like the idea of beet juice. I don't like having to use tons of food coloring to get the red.