After a six year slump, the Calgary Flames finally made it into the NHL playoffs. When you live in a city who is as hockey crazy as Calgary is, this is a really, really big deal.
Tens of thousands of people have signed up to win the chance to buy playoff tickets, and many have resorted to flying to Vancouver (the Flame’s round one competitor) to watch the games because it’s cheaper than trying to get tickets here. Every second car has a Flames flag in the window, jerseys have become acceptable business attire, and line ups to get a table at even the quietest bars can be over an hour on game night.
Flames fever has once again taken over my city, and I love it.
Feeling inspired by the C of Red, I couldn’t help but turn to one of my favorite red desserts to celebrate the playoffs: Red Velvet Cupcakes. Perfectly soft, sweet, fluffy and topped with a smooth cream cheese icing, it’s no surprise that Red Velvet Cupcakes have become a favorite. In the recipe below, you’ll find a cupcake that is just sweet enough and focuses on bringing together chocolate and cream cheese in a delicious balance.
Ingredients – Red Velvet Cake
- 2 1/2 cups cake flour (sift please!)
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups corn oil
- 2 eggs
- Red food coloring (about 1 bottle)
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp white vinegar
Ingredients – Icing
- 3/4 cup cream cheese at room temperature
- 2 cups icing sugar
- 1/2 cup butter softened
- 1 tsp vanilla extract
Steps – Red Velvet Cake
- Two – Combine dry ingredients – flour, cocoa powder and salt then set aside.
- Three – Blend together oil and sugar on medium for 2 minutes or until well combined.
- Four – Add eggs, one at a time, then food coloring and vanilla. You may need to add a whole bottle of food coloring to get to your desired color. Blend until smooth.
- Five – Slowly mix in flour mixture in 1 cup segments, alternating between additions of buttermilk.
- Six – In a separate bowl, mix the baking soda and vinegar together until blended. Add to red sugar mixture and mix until just combined (10 seconds or so) – do not over beat.
- Seven – Pour into lined muffin tins until 1/2-3/4 full depending on how you plan to decorate.
- Eight – Cook about 15 minutes, or until a toothpick comes out clean.
- Nine – Wait until cupcakes are completely cool then add icing and serve.
Steps – Icing
- One – Add all ingredients into stand mixer with whisk attachment OR hand mixer with beater attachment and blend until smooth.
- This recipe is a lot different from the usual butter-eggs-sugar recipe, but the various chemical reactions happening (ie. vinegar and baking soda) creates a fluffy and light cake.
- Did you know that you can freeze cupcakes? Prior to adding icing, put the cupcakes into a freezer safe bag and leave them in the freezer for when you have a craving or an event.
- The only thing that makes a Red Velvet Cupcake red is the food coloring, experiment with blue or green velvet cupcakes for special occasions.
Adapted from: Martha!