Chapter 5 - Cupcakes make their appearance at The Diner

Before I give you the recipe for my "Big Red" cupcakes, I wanted to introduce the cupcakes that will be making a regular appearance at The Diner. I am shamelessly borrowing the names and images of the cupcakes from one of my favorite cupcake shops, The Cupcakery, here in St. Louis. They have three locations (STL; Edwardsville, IL; and Knoxsville, TN). They are owned by the sweetest girls and do a lot for the local community. If you are ever nearby, go for a visit and enjoy their super yummy sweet treats!

The Confetti Cupcake



The Double Chocolate Cupcake


The Tuxedo Cupcake








This is my own person recipe for Red Velvet Cake. As a general rule, I do not like cream cheese frosting. So, I have tempered the frosting and made it a combo buttercream/cream cheese frosting. I think it takes a lot better this way! So without further ado, here is The Big Red Cupcake.

2 1/4 cups cake flour
1t baking soda
1t salt
1/4 c cocoa
1 1/2 c sugar
1 1/2 c oil
2 eggs
2T and 2 ounces red food coloring
1t vanilla
1t white vinegar
1c buttermilk

Preheat oven to 350 degrees F. Position racks in lower-middle of oven. Prepare pans with softened butter and flour. In a large bowl, combine sifted flour, baking soda, cocoa and salt. In another bowl, use a spoon or a mixer at low speed to beat sugar and oil until blended. Add eggs, one at a time, and blend well. Blend in food coloring, vanilla and vinegar. Scrape bowl down with spatula. Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat cake on high or cake will be tough.

Pour into prepared cups. Bake 16-18 minutes or when an inserted toothpick comes out clean. Cool on racks 5 minutes, remove from pan and cool completely.

Vanilla Bean Buttercream Cheese Frosting
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 (1-pound) box confectioners' sugar
2 teaspoons vanilla bean paste
1-2 teaspoons milk

Using a paddle attachment, beat cream cheese and butter until creamy, about 30 seconds. Add the vanilla bean paste, and then add milk and sugar, alternating until you get the right consistency.