It’s a little late for Independence Day, but I didn’t want to wait another year before I share this. I also didn’t want to lose the pictures I took, so better late than never.
July 4th, Independence Day… My family and I went to President George Washington’s home in Mount Vernon. The weather was very warm. It must have been near 100 degrees at that time. Mount Vernon was actually very crowded despite the warm weather. Fortunately, we didn’t have to drive very far to find parking.
They had a daytime fireworks display and had soldiers in period costume reenacting a war time scene. Afterwards, volunteers served several large cakes which were delicious in celebration of Independence Day. My children would not stop asking for more. Yes, the cakes were that good! We also visited the Mount Vernon museum and Washington’s vegetable garden.
We went home late afternoon and we were exhausted. On the way home, I was thinking about dinner. I didn’t feel like cooking anything. But, I was thinking about my family. It wouldn’t be July 4th unless we end it with a bang. Well, the trip to Mount Vernon and the warm weather got the best of me and I had no energy left to do anything. I was glad I made the cupcakes and the fondant flowers ahead of time and decorated the cupcakes before we left for Mount Vernon. My family settled for Pepperoni pizza. I tried making it up to them by making them a non-alcoholic tropical drink. Can you guess what it is?
And…here it is!
The Independence Day Cupcake (Red Velvet Cupcake)!
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 tablespoon butter, softened
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla essence
- 1 oz. red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/4 cup strong fresh brewed coffee (do not omit)
- Preheat oven to 325 degrees
- Line the cupcake baking pan with cupcake baking cups.
- Sift flour, baking soda, baking powder, and salt in a large bowl. Whisk to combine; set aside.
- In a stand mixer bowl, add and beat the eggs and sugar in low speed until well-combined about 2 minutes. Add the oil and beat until in low speed until well incorporated.
- In a separate bowl, whisk to combine the coffee and buttermilk; set aside.
- Alternately, add the flour mixture and buttermilk mixture to the egg mixture a little at a time and beat until just combined. Stop the mixer from time to time and scrape the sides and bottom of the bowl to ensure all batter is completely mixed. Beat in LOW speed for 2 minutes. Add the food coloring and vinegar and beat just until well-combined.
- Fill 2/3 full of the batter and bake for 17-19 minutes or until a toothpick inserted comes out clean. Do not over bake.*
- The cupcakes are very moist. Let cool in the pan for 5 to 10 minutes before transferring on the cooling rack.
Cream Cheese Icing:
- 1 lb. Philadelphia cream cheese, soften at room temperature
- 5 tablespoons unsalted butter, softened
- 1 tablespoon clear vanilla essence
- 1 1/4 cup powdered sugar ( adjust according to your taste)
- 1 tablespoon heavy whipping cream
- In a stand mixer, beat cream cheese and butter in high speed until creamy. Turn off the mixer and scrape the sides and bottom of the bowl. Beat until well combined.
- Turn the speed to low and add the vanilla essence and cream. Beat until smooth.
- Turn the mixer off and add the powdered sugar. Beat in low speed and gradually turn the speed to high and beat until the mixture is smooth and fluffy.
*Note: Due to variations in all ovens, baking time and/or temperature may require adjustments.
Batter Recipe adapted from Diva’s Can Cook.
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