Red Velvet

My Nerdy Valentine: 8-Bit Heart Cake

8-bit Heart Cake title

Hey everyone! I'm back and so excited about this post! A friend of mine at work requested an 8-bit heart cake for his wife for Valentine's Day. I normally don't do too many fondant cakes, but his idea was too awesome to pass up! Because you see, my husband is a nerd and I have a weakness for unique, nerd themed food. Lets do this!

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I used my traditional red velvet cake recipe with a vanilla buttercream as a base underneath all that fondant.

Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Directions:
1. Preheat oven to 350 degrees.
2. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
3. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
4. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
5. Spray cake pans with nonstick spray, divide batter evenly between two 8" or 9" cake pans. Bake 30-45 minutes, or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks.


I baked my cakes, let them cool then got them into the freezer. I like to freeze my cakes before assembling them, its not mandatory, just a personal preference. While my cakes are chillin', off to Michael's I go to get some fondant. In the past, I've used homemade fondant, but it is quite difficult (and annoying) to make certain colors, specifically red and black. Next it's time to make the frosting and assemble the cake!

Vanilla Buttercream
1 1/2 cups (3 sticks) unsalted butter, room temperature
4-6 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions:
1. Cream butter on medium speed until smooth.
2. Add vanilla and milk, continue mixing on medium.
3. Add powdered sugar 1 cup at a time until desired sweetness is achieved. Mix until combined and fluffy, about 2-5 minutes.

Now the fun part, cutting out the fondant squares!

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First I designed the 8-bit heart on top, then worked my way down the sides of the cake. There were some places that weren't perfect and my squares had to be trimmed down. Totally okay! As long as the 8-bit heart design on top looked perfect, I was happy!

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Shoutout to my amazing husband for getting these amazing shots of the cake while I was getting ready for our Valentine's Date Night!

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Happy Valentine's Day to all my nerds out there!

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Valentine's Day Trio<3




As if I haven’t done enough baking in the past week, I decided to feature 3 different flavors for this Valentine’s Day weekend!


Bee My Cherry - Chocolate Cherry cake topped with Honey Swiss Meringue Buttercream, then drizzled with chocolate!




Strawberries and Champagne - Strawberry cake topped with Champagne-Strawberry Buttercream and a white chocolate heart!




Berry Red Velvet - Raspberry Red Velvet cake topped with Cream Cheese Frosting





If anyone is interested in ordering some Valentine’s Day cupcakes, shoot me an email at hollirisvold@yahoo.com or give me a call at 714-425-9031!

These special cupcakes are going for $30 per dozen or $2.50 each! =]


Have an amazing weekend everyone!
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Christmas Flavors: Gingerbread and Red Velvet.



A family friend ordered some cupcakes for an office Christmas party, requesting Red Velvet and another flavor. I couldn’t help myself when I chose my Gingerbread cupcake recipe I’ve been waiting to use again since last Christmas!

Gingerbread Cupcakes
-makes about 24 cupcakes

2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten

1. Heat oven to 350 degrees. Line muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside.
2. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
3. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
4. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 20-25 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.




And next I used my simple Red Velvet recipe...

Red Velvet Cupcakes
-makes about 24 cupcakes

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

1.Preheat oven to 350 degrees.
2. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
3. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
4. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Fill cupcake tins 2/3 full and bake 20-25 minutes, depending on your oven.




And for the decorations, I used a Wilton Candy Mold of Christmas light bulbs. I melted each color down in separate little bowls, then I piped all of the chocolate bases first. Refrigerate for 5 minutes. Then pipe the rest of your colors and refrigerate for about 10 minutes when finished. The chocolates should easily pop out of the molds.





And for my Christmas tree stars I made a quick batch of royal icing. I mean a really small, quick batch.

Royal Icing
-very small amount

1/2 cup powdered sugar
1/4 teaspoon meringue powder
1-2 teaspoons of water

1. Sift powered sugar and meringue powder, don’t skip this step! Or your royal icing will be clumpy.
2. Add water a couple drops at a time, mixing by hand, until desired consistency is reached.
3. Pipe decorations onto parchment paper, allowing enough time for them to dry before peeling them off. These stars took about 25-30 minutes, but remember the bigger the design, the longer it will take to dry!

I know this is not a very good picture, but its the only one I got of my cute little stars!




On to the cream cheese frosting. Oh how I love cream cheese.

I adapted this easy recipe from a couple different sources, mainly I Am Baker. Love this site, she makes the cutest stuff.

The BEST Cream Cheese Frosting
-enough to frost about 24 cupcakes

8 oz (one package) cream cheese, room temperature
8 oz (one stick) unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Sift powdered sugar, this is very important! We don’t want grainy, clumpy frosting!
2. Cream butter and cream cheese with electric mixer until combined and fluffy.
3. Add powdered sugar 1/2 cup at a time, then add extracts. Also, make sure you refrigerate this frosting if not using right away, it likes to melt if it gets too warm!




Hope you guys love these recipes.

Merry Christmas!
<3hollicakes
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Día de los Muertos Cupcakes



aka, Day of the Dead Cupcakes.

In July? I know what you’re thinking. You see, a few days after I made wedding cupcakes for Janine Jarman, she called me back and asked if I could make some Day of the Dead themed cupcakes for a girlfriend’s bridal shower. I had never done anything using sugar skulls, but I was too excited for the challenge to say no =]

So I had about 2 weeks to come up with an idea for these cupcakes, the specifications were; 20 red velvet, 20 marble, sugar skulls on top, red purple and pink as main colors.

I did some research online and found that most sugar skulls are made from molds. I found a Day of the Dead themed mold that featured 5 different skull faces that were the perfect size to put on top of a cupcake. Ordered and in the mail.

Next I couldn’t decide what I wanted to decorate these sugar skulls with. Royal icing? Edible food markers? A combination of both? Of course I chose both! But I didn’t have any edible food markers on hand so....ordered those as well. Figured I’d need them eventually anyways!

My deadline was Sunday July 11, and by that Tuesday all my supplies came in the mail. I may or may not be obsessed with ordering new baking supplies online =]

I knew that these cupcakes we going to take longer than your average cupcake order, so Dylan and I started on Thursday. We actually ditched our Economics class that night to stay home and make sugar skulls, hahah. My baking teacher would be proud, my econ teacher....not so much. So that night we managed to create exactly 40 sugar skulls, it took about 4 hours. Let them dry/harden overnight.

Sugar Skull Recipe

2 1/2 cups sugar
1 egg white from an extra large egg, or 2 from small eggs
1 teaspoons light corn syrup
1 teaspoon vanilla
Cornstarch, about a half cup, for powdering surface

Mix all ingredients together until a sandy dough is formed. In order to get 40 sugar skulls, I had to make this recipe 5 times. And before putting the dough mixture into the molds, make sure to dip them in cornstarch and sprinkle a good coat of cornstarch on the mold as well. They can be VERY sticky.

Oh Friday. Luckily I worked a day shift at my other job so I had all night to work on decorating the sugar skulls. Dylan my wonderful assistant came over and we worked for 4 more hours hand decorating these skulls with royal icing and edible markers.

The beginning.



The sugar skulls actually stuck to these platters a little bit once they dried, but no need to panic, mini offset spatula to the rescue! You can see the remenents of the stuck skulls in the picture below.



Workin hard with the boy, my mom insisted on a picture while making dinner.



Finally finished!



So I made the Red Velvet cupcakes before work that Saturday, and I totally forgot to take any pictures of them! What can I say, I love to sleep in. But the Marble cupcakes were made after work when I was much more awake, hence the photo edidence of them...



My favorite swirl.




Marble Cupcakes
-Makes 16 cupcakes

1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water

Directions
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) 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.


For this recipe I used a 1½ batch in order to get 24 cupcakes.



Red Velvet Cupcakes
-makes 24 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 (I added a little extra to get a darker red color)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

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.




*Note on the Red Velvet Cupcakes. I’ve been using this recipe for a while now, and have been experimenting with it in order to create the perfect red velvet cupcake! My dilemma is that I want my red velvet cupcakes to be a deep red with a hint of brown, BUT this recipe has been giving me quite the opposite, icky brown colored cupcakes with a hint of red. I originally didn’t want to resort to adding more red food coloring, because it is known to make food taste bitter if too much is used. However, I think I finally found my perfect recipe for red velvet which does include a little extra red food coloring! So keep an eye out for my new recipe coming up in the next few weeks!





Fluffy Vanilla Frosting
-makes 4 cups

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.




Love the mustache.















Boxed up and ready to go!










Although these cupcakes took a very long time to complete, it was definitely worth it. I just might have to recreate these when October rolls around...


<3hollicakes
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4th of July Fusion.



Last 4th of July I went with a flag cupcake cake, so I knew this year I’d have to step it up and not do the same thing. I started thinking about red and white stripes and fireworks....

I decided on layers of red and white cake, tinted blue buttercream topped with sprinkles, strawberries and cute firework toppers.



I made simple white cake and red velvet cake batters, put them into piping bags, then alternated thin layers of each until the liners were about 2/3 full.



Wana bite of this?




And if you had to work on the 4th of July like I did, I feel your pain. So I brought some of these cupcakes to work, and they were gone within an hour! =]




<3hollicakes
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My First Wedding Cupcakes!




Last weekend I was lucky enough to be able to make cupcakes for a wedding! A friend from high school ordered them for her sister Janine Jarman’s wedding, who you may have seen on the TV show Shear Genius a few years back. A dozen red velvet and a dozen lemon cupcakes. The wedding colors/theme I had to work with were mint green, peach, and pastel blue with a vintage-like feel.

Simple enough right? I decided to stick with my favorite frosting, a swiss meringue buttercream for both. Tinted light peach for the red velvet and an elegant white for the lemon cupcakes. I found some pearlized sugar sprinkles in ivory and mint green that matched perfect with the theme! BUT, there was still something missing. Back to the cake supply store I go...... And it was there I found what I was looking for; light yellow mini frosting roses to top off the cupcakes!

Being the procrastinator that I am, I left myself with only half a day to bake, decorate, photograph and box up these cupcakes. So thank you to my boyfriend/assistant for remembering to take these pictures =]




Red velvet cake batter in the mixer!



I don’t know why but I LOVE this picture. Maybe because it’s my lil’ KitchenAid, or maybe because I can see my favorite color blue reflecting in the metal, or because red velvet cupcakes are being made. Who knows, I just know I love it.



These came out PERFECTLY rounded, I was so stoked.




Red Velvet 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 (I added a little extra to get a darker red color)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

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.

Hello beautiful cupcakes!






Lemon Cupcakes

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla.

Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 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.





Swiss Meringue Buttercream

5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coarse salt


1. Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
2. Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
3. At low speed, add butter to egg whites, and beat until smooth. Add vanilla and salt, and continue mixing until incorporated.





Mmm lemon!



















Thank you so much to my friend Corie for thinking of me when ordering cupcakes! And congratulations to Matt and Janine! Check out
A Shear Genius Wedding in People Magazine!

<3hollicakes
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Father's Day Extravaganza.

So Father’s Day was a few weeks ago, I know I’m slacking. Anyways, my grandma ordered 75 cupcakes from me for a brunch that her community was having, so exciting! Well she didn’t mention anything specific, so I was free to design the cupcakes however I wanted. I starting thinking sports and BBQs....typical dad-like things.

So since I needed 75 for the order, and some extra for my dad and family friends AND one day to bake and decorate ALL of them, I decided to use boxed cake mixes. Not my favorite, but it works when you need a ton in a short amount of time.

Let’s look at the process, a very fun 7ish hour day of baking and decorating!



Caramel cream steaks, haha.



Candy shishka-bobs.



Ever seen cupcakes look like a BBQ grill?



Hmm what sport could these be? I’m thinkin some red laces...



Baseball!



The assembly line. Couldn’t do it without my assistant and my Cactus Cooler.



Oh balls.



Day at the golf course anyone?





What You Need:

- 75 cupcakes, any flavor
(25 for golf, 25 for basketball&baseball, and 25 for BBQs)

Golf Course
- 25 cupcakes
- about 3/4 cup green sugar
- 1 package of white Tic-Tacs
- 13 toothpicks
- about 15” ribbon 1/2” to 1” wide
- double-sided tape
- 1/2 cup fine graham cracker crumbs
- 1 1/4 cups white buttercream frosting

1. Place green sugar in a shallow bowl. Frost cupcakes with a thin, smooth coat of buttercream, then dip in green sugar making sure to coat evenly.
2. Making the Flags; Cut the ribbon into 1” pieces, use double-sided tape on inside to wrap around toothpick. Cut into triangles.
3. Place flags on top of 13 of the cupcakes, as well as a Tic-Tac, pushing it halfway into the cupcake so it looks round like a golf ball.
4. Use about 1/2 teaspoon of graham cracker crumbs on each of the remaining 12 cupcakes, shaping the sand-traps with your thumb. Add a Tic-Tac as a golf ball where ever you want, or leave them without!


Sports Cupcakes
- 25 cupcakes
- about 1 cup orange non-pareils
- about 1 cup white non-pareils
- 1/4 cup black frosting
- 1/4 cup red frosting
- 1 1/4 cups white frosting

1. Frost cupcakes with a thin, smooth coat of buttercream. Place orange and white non-pareils in separate shallow bowls.
2. Dip half the cupcakes in orange, and the other half in the white, making sure to coat them evenly.
3. Place the black frosting in a piping bag with a small round tip, pipe the laces on the basketballs. Do the same with the red frosting on the white cupcakes for the baseballs.


Let’s BBQ
- 25 cupcakes
- multi-colored gummy candies (enough for 18 shishkabobs)
- 32 Hot Tamales
- 16 caramel creams shaped into steaks
- 1/4 cup gray frosting
- 18 toothpicks
- 2 tablespoons orange sugar

1. Place gray frosting in piping bag with small round tip. Pipe 5 lines on each cupcake to make the grill, sprinkle with a pinch of orange sugar for the hot coals.
2. Cut the gummy candies into small squares or triangles, then add them to the toothpicks, 5 each in alternating colors. Place 2 shishka-bobs on 9 of the cupcakes.
3. Add 2 steaks to 8 of the cupcakes, adding little “grill marks” with the leftover gray frosting.
4. Add 4 hot dogs (Hot Tamales) to the remaining 8 cupcakes, also giving them grill marks with the gray frosting.

Enjoy! =]



It’s time for your close-ups, little cupcakes!








I ended up taking these photos the next day, and my red laces bled into the white of the baseball =( Oh well though!






Let’s have a BBQ.






Happy Father’s Day to all the dads out there! And if you were one of my neighbors or friends you may have gotten one of these...




I know its after Father’s Day, but these cupcakes are also great for birthdays, summer BBQs, and sports parties!

Another update coming soon......my first wedding cupcakes!

<3hollicakes Read More...
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My First Attempt at Red Velvet...






Believe it or not Red Velvet is my favorite cake flavor! And I was really in the mood to bake the other day and could not think of anything! I was flipping through a couple of my cupcake books and saw a recipe for Red Velvet, and I knew that was my mission for the day.

In the mixer...



cooling...




Red Velvet 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

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.

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Soo my cream cheese frosting was suppose to turn out light and fluffy! But it didn’t turn out that way, a little bit gooey instead. But that’s okay because it still tasted amazing!

I took them to work the next day, and lets just say they were pretty much gone before I even left =]

Happy baking
<3holii


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Red Velvet Cheesecake...

I finally was able to try the red Velvet Cheesecake from Cheesecake Factory! As my boyfriend and I waited for our huge slice to be boxed up, we looked at the poster that showed all the calorie counts of each type of cheesecake. And down at the VERY bottom weighing in at 1590 calories was the Red Velvet Cheesecake. OH MY GOD. That is almost a whole day’s worth of calories in one piece of cake!! We shared it, of course, and it was so good it was worth every single calorie =]

Sorry I didn’t end up with a better picture, I barely had time to snap this one on my phone before we dug in....


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