|
Recipe of the Month
with
Tiffany Lightfoot
|
|
|
|
Photo credit: Marvin Joseph
Washington, DC native, Tiffany Lightfoot, is the founder and cake artist of My Cake Theory. Her hobby of baking part-time for her home-based business started in 2008, which led her to make the switch to baking full-time with the debut of My Cake Theory in 2019. In 2021, she opened her brick-and-mortar shop in Eastern Market in the Capitol Hill Neighborhood of Washington, D.C., featuring custom cakes and delicious build-your-own cupcakes. A former Fashion Institute of Technology student, Tiffany is the maestro force behind incredible 3d cakes and beautiful cupcakes that always impress.
Tiffany has appeared on local and national media and is the winner of the Food Network’s Holiday Wars. She is also a committed supporter of No Kid Hungry’s Taste of the Nation - you may have seen her at DC’s Taste of the Nation this past October - as well as No Kid Hungry Dinners. She is such a strong advocate of our work and we are so grateful for her support.
|
|
|
|
|
Red Velvet Cupcakes
By Tiffany Lightfoot | Makes 24 Cupcakes
|
|
Ingredients for cupcakes
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/4 cups vegetable oil
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
Special Equipment:
- Handheld Electric Mixer, cupcake pan, paper baking cups, sifter or fine mesh strainer for sifting
|
|
Instructions
- Preheat the oven to 350 °F. Line muffin pans with 24 paper cupcake liners.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
- In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Alternatively, you can also use a whisk for this step.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. You can also use a wooden spoon for this step.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in the oven for about 20 to 22 minutes, turning the pans once, half way through.
*Baker’s Tip: Always test the cupcakes with a toothpick or cake tester for doneness.
Remove from the oven and cool completely before frosting.
|
|
Ingredients for cream cheese frosting
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioner's sugar, sifted
|
|
Instructions
- In a large mixing bowl, beat the softened cream cheese, butter and vanilla together until smooth with a handheld electric mixer or a wooden spoon.
- Add the confectioner’s sugar and on low speed if using an electric mixer, beat until incorporated.
- Increase the mixing speed to high and mix until very light and fluffy.
*We love to add a caramel drizzle and red velvet cake crumbs to take it to another notch. Garnish with sugar crystals, pecans or fresh raspberries for some extra flair.
|
|
|
|
Keep up the momentum, your generosity makes a difference.
|
|
|
|
|
|
