Monday, February 20, 2012

Happy Birthday Lay!!

Today is my bff's birthday. I love her dearly. We've been friends for just a short few years but I know that she's going to be in my life for years and years to come. I could sit here and list all the reasons why I love her and all the reasons why she means so much to me. I'm not going to list all the reasons, I'm going to list #134 why I love her. She can't seem to keep her mouth closed in photos and that tickles me to no end.

I baked her red velvet cupcakes tonight.

Red Velvet Cupcakes
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
Cream cheese frosting
Whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.


  1. You have made me immortal!! Believe it when I say my mouth is soo open right now!!

  2. Happy Birthday Lay...

    Great recipe as well...yum!

  3. Happy Birthday Lay!

    (Has she ever taken a picture with her mouth closed or does she always keep it open to eternally tickle you?)

    1. She does indeed shut it from time to time. But not when she's really excited. She she's happy it's open for business!

  4. Happy birfday, Lay! Cute pictures.

    *tries to ignore the delicious cupcake stuff at the bottom.*


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