Perfect Boy turned 8 years old this summer. I can hardly stand it. He’s such a sweet-natured, tender-hearted fellow that I just don’t won’t him to grow up so fast. As long as he’s still his “Nana’s little boy” those precious qualities stand a much better chance of not being tarnished. It breaks my heart to think that someone one day is going to do that. And I can’t stop it. I would if I could. You know I would.
Grow up he must in spite of me. But he will do that with a gazillion prayers that his OoHoo (bet you haven’t heard that one before, have you?) and I will lift up for him. Daily. And often.
Part of his birthday celebration was this weekend with a couple of his best buds. He wanted some time at the lake to play on the water toys and have a sleepover. Well, you just know that’s exactly what he got.
Plus, and he was VERY specific about this, he wanted cupcakes. Not just any cupcakes. BIG cupcakes. Some vanilla because one buddy doesn’t like chocolate. Oh, and that buddy doesn’t like frosting either. So plain vanilla.
But some of the vanilla needed frosting. Milk chocolate frosting to be exact. Some with sprinkles. No. Not. Sprinkles. Sprinkles are for cookies and (OMG)…girls! Nope. Put some gummies on some; put M & M’s on some. Leave some with just plain frosting.
I’m quoting “orders” here in case you are wondering.
He also “suggested” that some of the cupcakes needed to be chocolate. Some plain. Some frosted. With “that white, cream cheese frosting that I like.” No sprinkles on those either, please. (He does say please and thank you lots.) Wait. Change that. “Nana, do you know how to make red velvet cake? Cause I really like red velvet cake.”
Who knew? And, of course, you know what I said.
So, if you’re in the need for some delicious red velvet cupcakes for a special little one of your own, here’s the recipe that Perfect Boy’s Nana used to make the biggest ones EVER for his #8 birthday. Just because he asked.
And I’ll do it again for #9 if he asks, but I won’t like it. That he’s getting so big that is. Because I will always want him to be sweetest, most precious little guy that God ever created. And since He did, I’ll pray that He keeps him that way. Daily. And often.
Notes
Makes 6 jumbo, 12 large or 24 standard cupcakes.
Ingredients
Cupckes
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 Tablespoon LorAnn Professional Kitchen red velvet bakery emulsion*
- 3 Tablespoons unsweetened cocoa or dark cocoa powder
- 2 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white or apple cider vinegar
Cream Cheese Frosting
- 1/2 pound cream cheese, at room temperature
- 1/2 pound goat cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract (clear, if possible)
- 4 cups sifted powdered sugar (may need more depending upon desired consistency)
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- Sift together flour, salt, and cocoa powder. Set aside.
- Line large cupcake muffin tins with extra large paper liners. I found mine at Hobby Lobby along with the red velvet bakery emulsion.
- Cream butter until light and fluffy. Add in oil; mix well. Add in eggs one at a time beating well after each additions. Add in sugar. Mix well. Stir in the red velvet bakery emulsion
- Stir together the buttermilk, vinegar and baking soda. The mixture will bubble.
- Alternately, add the buttermilk mixture and the flour mixture to the butter mixture beginning and ending with the flour. Beat at low speed until blended well.
- Bake 20 – 30 minutes (longer for extra large cupcakes) or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes on a wire cake rack. Remove from the pan and finish cooling on the wire rack.
- Frost with cream cheese/goat cheese frosting, if desired.
- *Available at Hobby Lobby, specialty bakery suppliers or Amazon. I like this product because it does not leave any after taste as red food coloring often does.
Cream Cheese Frosting
- Beat the cream and goat cheeses, butter and vanilla together until smooth. Add the powdered sugar a cup at a time on low speed, beating well after each addition. Increase the speed to high and beat until light and fluffy.
- If using a decorating bag, chill the frosting for 30 minutes prior to frosting completely cool cupcakes (I like to freeze my cupcakes prior to frosting.).
- Allow to air dry 2-3 hours before storing in an airtight container.
- Remember. No sprinkles. Unless you’re a girl, that is.
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I want sprinkles!
Will the cupcake recipe for #8 be the same recipe for cake. What size cake will this recipe make
While I have only made cupcakes from this version, I would like you should be able to make 2 8-inch layers or 1 9 x 13 inch cake. Thanks for stopping by!