Team Cupcake







Today Brandon is an accomplished artist and supervisor; an alumnus of Rhythm and Hues and Method Studios. He cites the movie Hackers and the pink and teal Solo Jazz pattern as chief amongst his artistic influences. His list of credits include Fast & Furious, Life of Pi, Captain America: Civil War, Avengers: Infinity War, and too many talking animal movies to name.
Brandon is never happy unless he's being challenged and pursues all his interests to their logical extreme, whether that be building motorcycles, hot-tubbing, or making computer pictures. He may never become as strong as The Rock, but he's not going to stop trying.
Weekend Rafting
Red Velvet Cupcake
They’re adorable, easy to make and nutritious.
This recipe is courtesy of Ina Garten.
Ingredients
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Red Velvet Frosting:
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.