Festive Cupcakes for a Happy New Year!

 

To celebrate the turn of the year, I’ve made my favorite cupcake recipe: Red Velvets decorated with fun toppers to match the festive occasion. This is a great treat to bring to your new year party. Here’s how to make it happen:

 

cupcakes

• 2 1/2 cups whole wheat flour
• 1 1/2 cups brown sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 1/3 cups vegetable oil
• 3/4 cup buttermilk, room temperature
• 2 tablespoons red food coloring
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon vanilla extract

 

 

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. In mixing bowl, sift together the all the dry ingredients – flour + sugar + baking soda + cocoa powder + salt.

 

 

In another mixing bowl, stir together the eggs + oil. In a mixing cup, mix together the buttermilk + food coloring + apple cider vinegar + vanilla extract + lightly whisk.

 

 

Gradually add the dry ingredients + buttermilk mixture to the egg mixture, starting + ending with the dry ingredients. The idea is to achieve a dark brown/red cupcake color. Add the batter to the cupcake liners + bake for 20-21 minutes, or until done.

 

 

Let the cupcakes cool completely.

 

frosting

4 cups confectioners’ sugar

8 ounces cream cheese

2 sticks unsalted butter
 room temperature

1/2 teaspoon salt

4 teaspoons pure vanilla extract

 

Combine the sugar + cream cheese + butter + salt + vanilla extract in a large mixing bowl + blend for 2 minutes.

 

decorating

When the cupcakes are finally cool, pipe the frosting on top of the cupcake. Sprinkle as much awesomeness as you would like + top with your favorite topper. Finito! You are ready to devour your delicious Red Velvets Enjoy!

 

What an fantastic way to end 2010 right? With a delicious cupcake recipe. Life is sweet indeed + so are you lovelies.

 

Thanks again for all of your love + support in 2010. I’ll see you again in 2011! Sending you the biggest e-hug in the blogosphere!

 

xo,

Mayi Carles

 

Recipe Credit

Courtesy of Chef Carolina Garcia