Crazy for cupcakes

  Bakeries nationwide are transforming pastries from comforting to couture, making macaroons and cookies the new pink. From coast to coast, cupcakes have become the latest trend among those with a king-sized sweet tooth.

   Moist mini cakes enveloped by sweet, buttery icing take the concept up a notch from simple party treats.

   Made popular by celebrities such as Oprah, Barbra Streisand, and Jake Gyllenhaal, Sprinkles has become a mainstay in Hollywood. Their claim to fame has been their red velvet cupcake, a classic comfort from down south. They have become so popular that they now have been turned into vegan and gluten-free versions to please every lifestyle.

   Recently, red velvet has taken the snack world by storm. It made a popular resurgence after the wedding scene in the 1988 film Steel Magnolias where the groom's cake was an armadillo and when cut into, a bright red cake awaited guests.

   The cake may be intimidating at first, as the color could be off-putting, but the cake itself is astounding. The flavor, along with the history, is shrouded in mystery: a mildly tangy, wondrous mix between vanilla and chocolate with a deep red hue.

    Before grabbing the car keys and debit card to get your fix, step away from a prepared mix and make your own creation. If kitchen skills were never your forte, don't worry. This recipe is enough to turn any regular person into a master baker.

WHAT TO DO:

   Combine the flour, sugar, salt, baking soda and cocoa powder in a small bowl and set aside. In a  large bowl, mix the oil, buttermilk, eggs, vinegar, food coloring and vanilla using a medium speed preferably with a hand mixer to better control the consistency. Set the mixer to low and  slowly combine the dry ingredients into the wet. The end result should be a glossy, slightly thick batter.

   Separate batter evenly into a cupcake tin lined with paper cups, filling about three-quarters of each cup. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

  While the cupcakes cool, prepare the frosting. Cream the butter and cream cheese using medium speed until smooth. Slowly incorporate the powdered sugar until the mixture reaches an ice cream consistency then proceed to add the vanilla. Frost the completely cooled cakes generously, no skimping allowed.

WHAT YOU NEED:

RED VELVET CUPCAKES

• 2 ½ cups cake flour

• 1 ½ cups vegetable oil

• 1 ½ cups granulated sugar       

• 1 cup low-fat buttermilk

• 1 tbsp cocoa powder

• 2 eggs, room temperature

• 1 tsp baking soda          

• 1 ounce red food coloring

• 1 tsp salt                       

• 1 tsp vanilla extract

• 1 tsp white vinegar

FROSTING

• 2 sticks unsalted butter

• 4 cups powdered sugar

• 16 ounces cream cheese

• 1 tsp vanilla extract