THE DINNER TAKES IT ALL

Red is a many splendored thing. All you need is a bit of cocoa powder, flour, and well-proportioned liquid ingredients to make an aesthetically pleasing dessert that doesn’t compromise on flavour or moisture. Do not neglect to sift your dry ingredients. The cupcakes should taste like clouds, not coal. Whether for friends or for family, when capped with a snowy layer of icing, these treats make perfect presents for end-of-the-year birthdays.

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting (Adapted from Martha Stewart’s Cupcakes)

Ingredients - Makes 18 edible red sponges of joy

2 ½ cups cake flour, sifted
2 tbsps cocoa powder
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 cup sugar
1 cup vegetable oil
2 large eggs, room temperature
2 tbsps red food colouring
1 tsp pure vanilla extract
1 ½ tsp baking soda
2 tsp white vinegar

Preheat oven to 350F. Line muffin tins with paper liners. Sift and whisk together flour, cocoa and salt.

Buttermilk is like a taxi cab. When you need it, it’s never there. Like the Magic School Bus, lemons will save the day. To make your buttermilk combine 1 cup milk with a tablespoon lemon juice. Let stand for 5 minutes.

Meanwhile, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated. Mix in food colouring and vanilla.

Add flour in three batches, alternating between two additions of buttermilk.

Divide batter evenly among lined cups, filling each three quarters full. Bake for about 22 minutes, or until a toothpick comes out clean form the centre.

Top with icing.

Best eaten whilst adorning a huge Mexican sombrero—this means you, Nikki.

Cinnamon Cream Cheese Frosting

Ingredients - Makes a lot

8 oz cream cheese
3 cups icing sugar
2 tsp vanilla extract
2 tsps cinnamon

Mix cheese and icing sugar until combined. Add vanilla and cinnamon until incorporated. Unless you are very patient and are looking to tone your left or right triceps, we recommend using an electric mixer for this one.