delicious red velvet cupcakes

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Whenever I visit Washington DC, I crave cupcakes (particularly the red velvet) from Georgetown Cupcakes. I still remember my first bite; I fell in love. The cake mix was so moist, the frosting was light and airy, and was not cloyingly sweet. It was perfect! I instantly realized why their cupcakes were such a hit and why people were routinely waiting several minutes or even hours for their cupcakes!

Since I don’t go back to Washington as often as I’d like to, and since I love to bake – It’s only natural that I would try to find the recipe for their signature cupcake and put my baking skills to the test.

I stumbled upon Pop Sugar Food’s website and read over the recipe about 10 times and watched the video for about 5 times.

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Here is what I have learned:
– The butter:  should definitely be at room temperature.  Mix on medium then high until mayonnaise like consistency and then add the sugar until light and fluffy (it took me almost 5-6 minutes)
– The eggs:  fully incorporate them into the butter/sugar mixture one at a time on “stir” mode, but only enough where you no longer see the yolk.
– Red coloring & cocoa powder:  mix together for a few seconds ahead of time, and set aside.
– Frosting:  the butter and cream cheese should both be at room temperature. Afterwards, I would put  them in my mixer stand and beat them at medium-high 8, for about five minutes (sometimes a little longer until I feel like the butter/cream is a mayonnaise like consistency).  When I add the sugar, I let the mixture become fluffy (looks like mashed potatoes).  In doing so, this will allow the frosting to become airy.

 

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This recipe was heavenly and scrumptious! Remember, just be patient, and the outcome will be rewarding.

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