Two at a Time Baking

My mother asked me to bake something for a cocktail party that she and my father are having tonight. So I decided to make a mini cupcake version of some cupcakes that I made last year that were a big hit around the holidays: red velvet cupcakes with vanilla bean cream cheese frosting and peppermint bark. There is also a baking contest at my office tomorrow. The timing worked out great - my mother wanted 3 dozen mini cupcakes and I had enough batter to make an additional two dozen regular sized cupcakes, which I will enter in the contest tomorrow. I baked the cupcakes yesterday, stored them in tupperware at room temperature overnight and then Erik frosted them this morning. Next time, I probably wouldn't do that - I would plan to bake them and frost them in the same day. I found that the cupcakes got a little tacky on top and also the paper liners started to peel away from the mini cupcakes for some reason (maybe from the humidity of being in the tupperware?) I combatted the tackiness by putting them in the fridge for a little while and I peeled off the paper liners from the mini cupcakes (seemed like for a cocktail party it would be easier for people to not have to peel them anyway) - but next time, I'd prefer to not have to deal with those issues. Erik doesn't like to feel constrained by how much frosting we have so I always make lots of frosting - the amount below was more than enough for one recipe of cupcakes. We are very excited that a new Trader Joe's opened up right around the corner from us. I used some of their delicious peppermint bark to top the cupcakes.

Red Velvet Cupcakes
Makes 3 dozen regular cupcakes (or 9 dozen mini cupcakes)
Adapted from Cupcake Planet

3.75 cups sifted cake flour
1.5 teaspoons salt
3 tablespoons Dutch-processed cocoa
1.5 teaspoons baking powder
1.5 cups buttermilk, room temperature
3 tablespoons red food coloring
1.5 teaspoon vanilla
0.75 cup unsalted butter (1.5 sticks), room temperature
2.25 cups granulated sugar
3 eggs, room temperature
1.5 teaspoons apple cider vinegar
1.5 teaspoons baking soda

1. Preheat oven to 375 degrees. Butter tops of muffin tins and line with cupcake paper or foil liners.
2. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine.
3. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
4. In an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes.
5. Add eggs, one at a time, beating until fully incorporated.
6. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended.
7. In a small bowl, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand. 8. Working quickly, scoop batter into the tins. Fill them about one-half to two-thirds full - they will rise and spread more than you think they will! Place them into the oven right away.
9. Bake until toothpick inserted into center of cupcake comes out with a few crumbs (approximately 10-15 minutes for mini cupcakes and 15-20 for regular sized cupcakes).
10. Cool cupcakes in pan on a wire rack until cool enough to handle, about 5-10 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before frosting, about 30 minutes.

Vanilla Bean Cream Cheese Frosting
For 3-4 dozen regular sized cupcakes
Adapted from Cupcake Bakeshop By Chockylit

24 ounces (or 3 packages) cream cheese, room temperature
0.5 cup butter (1 stick), room temperature
8-10 cups sifted powdered sugar
seeds of 1 vanilla bean
2 teaspoons vanilla extract

1. Sift powdered sugar into a medium bowl.
2. Beat butter and cream cheese at medium speed until creamy, approximately 5 minutes.
3. Add 8 cups of the powdered sugar, 1 cup at a time, beating on slow speed after each addition until combined.
4. Add vanilla extract and vanilla bean seeds and beat until combined.
5. Add more powdered sugar until you get to the consistency and sweetness you like (I find that stiffer frosting is better and more powdered sugar makes it stiffer).
6. Store frosting in refrigerator until ready to use.

Assembly & Storage

peppermint bark, chopped (for topping) - chopped smaller for mini cupcakes

1. Pipe frosting onto cupcakes.
2. Sprinkle with chopped peppermint bark.
3. Store in refrigerator until about 30-60 minutes before serving.
4. Enjoy!