I guess if I had to choose, I would be Team Edward. I mean, have you seen Robert Pattinson?
Plus, you can’t really deny the chemistry between him and Kristen Stewart, despite their less than stellar acting abilities (sorry Twihards! Just keeping it real). The movies could be total crap (and some argue that they are), but the electricity between Bella and Edward really keeps everything together.
To honor Edward in cupcake form, I (naturally) chose a red velvet cake with a traditional cream cheese frosting. I added white food coloring to the icing to create a brighter icing. And, it couldn’t be Edward without sparkles! I added sparkling sugar and disco dust to finish it off. Unfortunately, the disco dust is difficult to photograph, but trust me, these cupcakes are super sparkly!
Edward Cupcakes (Red Velvet with Cream Cheese Icing)
Makes 12 cupcakes
From Brown Eyed Baker
- 4 tablespoons unsalted butter, room temperature (not melted)
- 3/4 cup white sugar
- 1 egg
- 2 1/2 tablespoons unsweetened cocoa powder
- 3 tablespoons of liquid red food color (about 1 tablespoon if you’re using a concentrated gel color)
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
Frosting and topping ingredients:
- 4 ounces butter, room temperature (not melted)
- 4 ounces cream cheese, room temperature (not melted)
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- Sparkling sugar
- Disco dust
1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
2. Cream the butter and sugar together for 3 minutes at medium speed. Add the egg and beat on high speed until well-combined.
3. In a small bowl, form a paste with the cocoa powder, vanilla, and red food coloring. Keep mashing the mixture with a fork until you can’t see any more of the cocoa powder. Add this paste to the batter and mix until all of the batter is red.
4. While mixing at low speed, slowly add half of the buttermilk, then half of the flour. Repeat until all flour is mixed in and well-combined.
5. Add in the salt, baking soda, and vinegar. Mix on low until smooth.
6. Place batter in baking cups and bake for approximately 20 minutes, or until toothpick comes out clean. Cool in the pan for a couple minutes before transferring to wire racks.
Frosting and topping:
Once cupcakes are completely cool, whip the butter and cream cheese together with the whisk attachment on high for 5 minutes. Slowly add the powdered sugar and then the vanilla while beating on low. Keep beating until light and fluffy. Add white food coloring until desired shade is reached. Use a 1M tip (or your preferred tip) to frost the cupcakes. Sprinkle with a generous amount of sparkling sugar and a pinch of disco dust (a little goes a long way!).