Today, I'm entering the 2012 Ice Cream Cupcake Contest sponsored by two amazing blogs: Cupcake Project and Scoopalicious. There is some very stiff competition this year, but I'm excited to try my hand at this type of cupcake...Always keeping in typical BIWB fashion, of course. So, you know there's gonna be some booze in these my friends...
And, let us not forget to mention that my excitement is almost uncontrollable because I get to bake red velvet cupcakes with red hots and Goldschlager!!!! I mean, really, how bad can that be for this girl?
These cupcakes are based on the traditional Southern cake: Red Velvet. It's an interesting recipe, which is described as a vanilla cake with a hint of cocoa and a bright red color. There's a bit of a KICK to these racey red lovelies with the addition of Goldshlager, a cinnamon schnapps.
I've made this cake a few times and have tried a few different approaches. I find that using all oil for the cupcake version really does give the cupcake more body and great texture. For a cake, though, I think I will always stick with the 1/2 butter and 1/2 oil approach. Just seems to hold up to frosting and give a great crumb.
I didn't use all the red food coloring that some recipes call for as I find too much gives a funky food colory flavor, while too little just makes the cupcake look kinda flat.
And, who wants a flat cupcake?
These are super easy to make and assemble. Really. Trust me. I wouldn't have even attempted this otherwise.
For the cinnamon L-U-V-E-R in all of us! Gorge, yes? And, the taste is BEEEYOND delish!! Just sayin'. :)
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