There's not really much to say about this one, except that I was in the mood to bake and for some reason I wanted to make something tried and true. Scooping out dozens of cookies felt like too much work. Plus, I wanted to frost what ever I made. So that meant either the Silver Palette Carrot Cake or these Red Velvet Cupcakes (from Bakerella).
I last made these for my roommates birthday and they were a hit, so despite the lack of a special occasion, I ran to Wegmans for red food coloring and buttermilk.
Anyway, they came out great. The only thing I can't figure out it why the tops have a slight crisp to them. They're not over done. The insides are perfectly moist, they just spring back when you touch them and they taste great. But I can't figure out what would make that top layer crust over? Any ideas?
|Ugh. I need to stop using my iPhone for pics.|
My go to Cream Cheese Frosting recipe is the one that accompanies the Silver Palette Carrot Cake recipe and you really can't go wrong with it. It's perfect :) The lemon at the end is optional, and I normally don't use it, but today I did. I'll never leave it out again.
Cream Cheese Frosting
8 oz. Cream Cheese
6 Tbsp. Butter
~3 Cups Powdered Sugar
1 tsp. Vanilla
Juice of 1/2 Lemon (opt.)
Cream together butter and cream cheese. Add powdered sugar slowly (1/2 cup at a time). Mix well after each addition. Beat in vanilla and lemon juice.
Frost. Makes enough for more than 2 dozen cupcakes, or 2 9-inch layer cakes.