With baresoaps now taking the center stage, little things that I used to enjoy have now taken a backseat. It’s been nearly a year since I last baked cupcakes! It’s been nearly year since I last ran a race! These things have led me to create a PTO bucket list, and this past Friday, I knocked baking off the list. I feel extremely blessed that my company gives me a birthday PTO, so I spent Friday morning with my mother, the afternoon baking, and the evening with my soap family pigging out on the cupcakes and some gelato that I received!

The following cupcakes are from a recipe that I found from Fox Magazine. The flavor was spot-on- I’d even say that they’re among the best red velvet cupcakes I’ve baked from the taste department. However, the texture was lacking as it was super dense. I’m nearly sure that I didn’t over beat the batter, so I’d be much obliged if someone can tell me how their cupcakes turn out with this recipe. Just to put it out there, this has also led me to become skeptical as to whether this is indeed one of Georgetown Cupcake’s recipes.

Also, in the spirit of minimizing artificial food coloring, I left out the red food coloring.

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Homemade Georgetown Cupcakes (with a Twist)
Recipe from Fox News Magazine
Ingredients: 
  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 4 tablespoons no-taste red food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons cocoa powder, sifted
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons apple cider vinegar
  • 4 tablespoons unsalted butter (for the frosting)
  • 2-4 cups confectioner’s sugar, sifted (for the frosting)
  • 1/4 teaspoon pure vanilla extract (for the frosting)
  • 6 ounces cream cheese (for the frosting)
Method:
Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.

 

Sift together the flour and salt, and set aside. In the bowl of a stand mixer, or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3–5 minutes or until light and fluffy. Add the eggs, one at a time, mixing slowly after each addition. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this into the mixer bowl until well incorporated. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.

 

In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

 

Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the pan to a wire rack to cool completely.

 

For the frosting, place all frosting ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until well combined. While the recipe calls for 4 cups of confectioner’s sugar, only 2 cups is really necessary. Be sure to beat on high speed at the very end for at least two minutes to ensure that the frosting is light and fluffy. Instead of using Georgetown Cupcake’s signature round frosting tip, I used a French pastry tip for the “twist”.

 

Enjoy the frosting. It’s the best part!

 

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Just as the cupcakes were coming out of the oven, the doorbell rang and the UPS guy delivered a giant, freezing box! What was in it? Breyers Gelato! More to come on this soon…