My Cupcake War

While I am not a pastry Chef, I do enjoy playing with all types of pastries. I believe in having fun and playing in all food mediums.

These cupcakes are just a few styles that we are doing, though we are working on more flavors.


Fire it up!
Chef Eric

Red Velvet Cupccake

• 2 1/2 cups all purpose flour

• 2 cups sugar

• 1/2 cup baking cocoa (powdered)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 2 sticks butter at room temperature

• 5 large eggs

• 1 cup buttermilk (see note at bottom)

• 1 teaspoon vanilla

• 1 teaspoon beet juice


Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Sift dry ingredients three times.

Cream together butter and sugar until light and fluffy.
Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and beet juice.

Fill lined cupcake pans 1/2 full of red velvet batter.

Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.

Cool completely on wire racks before frosting.

NOTE: If you don’t happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk

Here is a basic Cupcake Recipe

Basic Cupcake Recipe
• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 cup milk

• 1 teaspoon vanilla

• 2 large eggs


Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Add shortening, milk, and vanilla. Beat for 1 minute on medium speed.

Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.


2 responses to “My Cupcake War

  1. My mouth is watering, chef!

  2. Please give me some tips about decorating cakes, I’m awful! These look really amazing – I have cake envy.

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