It’s really ridiculous. I’ve had so much on my plate lately! But so have all the other high school seniors…but they haven’t been catering the desserts for parties, running a website, doing college applications, and been baking for way too many family occasions to count. So maybe I have been doing more than them. But whatever, I like it. Baking makes me happy.
So, I know you were wondering before: “WHAT?! SHE’S CATERING PARTIES AND DIDN’T TELL US?!” Well, it doesn’t REALLY count as catering because I’m not getting paid, but I am providing food for 50 people. So, it will be a good marketing event and hopefully people will actually hire me, instead of letting my mom volunteer me to cater their events, haha! But I AM getting paid for these cupcakes. My English teacher – who I love, she’s the sweetest lady and this is my second year having her and I really couldn’t be happier to have her again – was reading my Common Application essay, which is of course about baking, and decided she wanted to buy a dessert for her Halloween dinner party from me. I tried to insist she didn’t pay me but she insisted she did. Right now they’re sitting in my refrigerator waiting to be taken to her, so I hope she likes them! I think they’re cute (;
So, for these cupcakes, I wanted to do a red velvet cupcake but make it “Halloween-friendly”. Some black and orange food coloring later and I had “black velvet” cupcakes and orange cream cheese frosting – spooky, huh?! I made them in the cutest little Betty Crocker Halloween cupcake liners (see picture below; and thank God for Betty Crocker, right? She’s a goddess) and garnished them with some black sugary sprinkles and candy corns, the ultimate Halloween indulgence.
Go make these and treat your little trick-or-treaters! :)
“Black Velvet” Cupcakes
- 2 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 1/4 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 (1 ounce) bottle Black Food Color (or red food coloring for original red velvet)
Orange Cream Cheese Frosting
Adapted from Culinary Cafe
- 8 ounces cream cheese, cold
- 3 Tbsp. butter, softened
- 2 tsp. vanilla extract
- 2 to 2 1/2 cups powdered sugar, sifted
- 1/4 tsp. orange food coloring gel
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, food coloring and vanilla just until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat.
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.