oil for baking moisture – no, not you, butter

when people say “you eat with your eyes first,” it ain’t no joke. watching food network is like eating all day. then they get you some with mouth-watering words such as moist, creamy, chocolatey. that’s the best way to describe today’s repeat of season 2’s throwdown with bobby flay: cupcakes.

i’ve never been allured to red velvet cakes but when bobby’s challenger, terri wahl, talked about her red velvet cupcakes that are twice the size of a regular cupcakes (well, it really is meant for sharing), frosting that is piled high so it is more proportional to the cupcake and cupcake that is super moist, i felt like i bit into the softest, yummiest cake evAr … in my mind. now i don’t bake – mainly bcuz, when i look at the ingredients of a cake, i know i wouldn’t be able to eat it or i’d want to substitute ingredients to make it healthier. but baking is not like cooking – you need precise measurements and specific ingredients to make it taste SO good. but it doesn’t mean i can’t learn something new and interesting.

terri’s tip to making her cupcakes super moist is that she uses oil instead of butter! in case i ever get the baking bug, this recipe is one i’d like to try!

CUPCAKE

Cupcake Ingredients

  • 15-1/2 ounces all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1-1/4 teaspoons salt
  • 1-1/4 teaspoons unsweetened cocoa powder
  • 1-1/2 cups vegetable oil
  • 13 ounces granulated sugar
  • 1-1/4 cups buttermilk
  • 3 eggs
  • 2 tablespoons plus 2 teaspoons red food coloring
  • 1 1/4 teaspoons vinegar (white or apple cider can both work)
  • 1-1/4 teaspoons vanilla extract
  • 1/8 cup water

Cupcake Preparation

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

CREAM CHEESE FROSTING

Frosting Ingredients

  • 1-1/2 pounds cream cheese, room temperature
  • 1 pound butter, room temperature
  • 2 pounds powdered sugar, sifted
  • 1 tablespoon vanilla extract

Frosting Preparation

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

FROSTED CUPCAKES

Frost cooled cupcakes with the cream cheese frosting.

________________________________________________________________________________
original recipe and photo from Throwdown with Bobby Flay – Cupcakes: Red Velvet Cupcakes

eat at Terri Wahl’s bakery in Los Angeles: Auntie Em’s Kitchen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s