We threw a party this weekend. I catered it in with tubs of Costco chicken salad and store-bought croissants because that’s what kind of a weekend it was. One of the party guests stood over the buffet table, croissant with chicken salad in hand and said, “ohmygawsh. What is this?”
And I was all like, “Chicken Salad”
“It’s ahhhh-mazing.” Said he.
To which I replied, “yeah.”
And then I gave away the secret. I couldn’t take credit. All I’d done was rip open the plastic top to the plastic container and contribute to the ungreening of our planet. It was not a proud moment.
But that moment, ten minutes after the part got out, when I tossed the party trash away and had myself a clean house, then snuggled with my lady girls and watched Charmed? Well, that was a proud moment. Not the sort of proud moment you go blogging about but. Anyway.
I made a million red velvet cupcakes. It was the twins birthday and such. So, I am forgiving myself for going rogue non-homemaker on this weeks party.
Do you need to make a million red velvet cupcakes, too? Well, I’ve got you covered with a no-fail fab recipe that makes about 60 some-odd cupcakes. You won’t have time to watch Charmed reruns. But then again, who in their right mind does that?! Duh.
In other news, I still haven’t shopped for stocking stuffers. Any favorite places to git ‘er done?
And I’m trying to talk my husband into the need we have to translocate ourselves to the magical village of Manitou Springs, CO. You totally agree, don’t you? Give me your best tips on winning out this argument conversation. I totally have to win. But make it look like he won. You know how it goes with these men folk.
I’m wondering if 60 red velvet cupcakes might do the trick.
Red Velvet Cupcakes for a Crowd
For the Cupcakes:
4 1/2 cups of sugar
1 1/2 cups butter, softened
6 eggs, room temperature
5 2/3 cups of cake flour
1/2 cup Dutch cocoa powder
3 teaspoons baking soda
3 teaspoons baking powder
1 1/2 teaspoon of salt
3 cups of buttermilk
2 tablespoons red food coloring paste
2 tablespoons vanilla extract
3 teaspoons white vinegar
For the Frosting:
6 sticks butter, softened
3 (8 oz.) packs cream cheese, softened
1 1/2 bags powdered sugar (don't stress about making this exact, just plop it in)
1 tablespoons vanilla
¼ tsp. almond flavoring
1/4-1/2 cup milk
For the Cupcakes:
Preheat oven to 350 degrees. In a very large bowl, use an electric hand-help mixer to beat together the sugar, butter and eggs until very soft, light and fluffy. Add the cake flour, cocoa powder, baking soda, baking powder, and salt. Beat just until combined. Add the buttermilk, food coloring, vanilla, and vinegar. Beat until well mixed. Spoon the batter into muffin tins lined with cupcake wrappers. You want to fill each wrapper to just a little less than 3/4 full to get each cupcake to rise to the perfect height. Bake in preheated oven for 18-22 minutes, or JUST until the top of the cupcakes spring back to the touch. Allow to cool completely before frosting.
In the Frosting:
In a very large bowl, use an electric hand mixer to beat together butter and cream cheese until very light and fluffy. Slowly add powdered sugar until well mixed. Add vanilla and almond flavoring. Tip in a Tablespoon or two of milk at a time, to make frosting piping consistency (soft but not drippy). Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting swirls onto cooled cupcakes. Enjoy!