How about a new addition to the bakery sweets lineup. Cupcakes! A few of the bakeries in Utah are doing them now and that’s all James needed to hear to finally give in to my requests. I’ve wanted to make cupcakes for years now, but James just never quite got around to it. But if another Great Harvest is doing it, then by all means it must be important:)
We decided since it’s Valentine season we’d start with some Red Velvet Love Cakes. A moist homemade cupcake with yummy cream cheese frosting. It’s got all the little high school girls squealing. Come on over to the bakery and try one. They won’t last long, but the next cupcake is going to knock your socks off.
Don’t tell anyone but I’m going to give you the recipe for these Love Cakes. Since technically it’s not a Great Harvest recipe, and I won’t have to kill you after giving it out, I’ll share. It’s a recipe from a dear friend Martha. Martha Stewart that is, and no, I don’t know her. I know a man who used to be her neighbor in Connecticut though. He didn’t have very nice things to say about her, but I’m sure if she were my neighbor I’d let her borrow a cup of sugar anytime. That’s how nice I am to my neighbors 🙂 The recipe comes from her new cookbook entitled “Cupcakes”. I knew I need not go any farther than this book for the perfect Red Velvet, and Emma says these Love Cakes are delish. I wouldn’t know………….I’m on a diet.
My Dear Friend Martha’s Red Velvet Love Cakes
(recipe courtesy of Martha Stewart’s Cupcakes)
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Piper and I will be up on Saturday for a Sandwich and a few of those fabulous Cup Cakes!! Please save a few for me!! Love Ya!
Angie
Oh no! It’s like I can’t stop eating this time of year…like I need to put on some winter fat…and you are not helping! This sounds so yummy.
We went to the MS Show a year ago and MS just wasn’t terribly friendly to the audience…at all. BUT we did get free stuff (some of her favorite things) and her staff was wonderful. Oh, Martha, when will you learn??
I just happened to go to the bakery yesterday a grab a sinful 1/2 doz. of these puppies…wow!! Thanks Lisa! Jayson really loved me for the treat last night. I tried PW’s version a few weeks ago, but Im thinkin Martha has her beat on this one.
Thanks!
these look delish! we had a friend that also was an acquaintance of martha’s. oh the stories….
I went into the bakery on Thursday to grab a sandwich for Justin and I, and James introduced me to these little treasures. It was my every intention to take it home and share with J and G, but I took one bite and then another, and I just couldn’t stop. I had to text James to let him know that I didn’t share and that he couldn’t tell on me. I did go back into the bakery the next day to grab a few more, and I ended up buying every last one that you had. Unfortunatly, it was only 4! Thanks for the recipe! If I wasn’t going to get fat from being pregnant, I now am from making and eating these!