Canada’s old, eh?
The Forever Human and I went off the grid again this past long weekend (photos coming soon!), so we missed the local fireworks and cake celebrations in honour of Canada’s 150th birthday.
Never one to pass up an opportunity for cake and fireworks, I made my own.
Red Velvet Cupcakes with Cream Cheese Icing
- half cup butter, at room temperature
- three tablespoons cocoa powder
- one and a half cups sugar
- two eggs
- two teaspoons vanilla
- two tablespoons red food colouring (the liquid. You’ll need less if you use the paste)
- one teaspoon salt
- one teaspoon baking soda
- half teaspoon baking powder
- two and a half cups all-purpose flour
- one cup whole buttermilk
- cream cheese icing
- Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs and continue to mix until they are incorporated.
- Add vanilla and food colouring, and continue mixing until absorbed.
- Mix dry ingredients together. Add half the dry ingredients to the butter/sugar mixture, and mix until just combined. Then add half the buttermilk, and mix again. Add the remaining dry ingredients, mix again, and then the remaining buttermilk.
- Mix until just barely combined.
- Spoon the batter into the prepared cupcake liners, about 3/4 full. Bake for about 22-24 minutes, or until an inserted toothpick comes out clean. Let cool completely.
- Once cool, frost as desired, and add sparklers if you’re feeling festive.