a giant's cupcake.

you may remember how i was recently blessed with the cake pan to end all cake pans. and when i was asked to make a birthday cake for someone this past week i thought it was the PERFECT opportunity to bust it out and finally use it! the pan came with no instructions. no recipes. nothing. so obviously i turned to the oh so trusty google to figure this bad boy out. and after about 30 minutes of reading reviews, i marched right into the kitchen and started the madness!

red velvet was the cake that was requested and i was more than happy to do so because not only do i lurrrve red velvet but i also have THE BEST red velvet recipe a la Hummingbird Bakery. {if only they were located in america!} plus if its your birthday than its all about what you want! and okay yes the batter was insanely delicious and since you have to cut the tops of the cake so that they lay evenly i might have gotten a few cake scraps. {just maybe..}

RED VELVET CAKE
{from the best cookbook around, Hummingbird Bakery}
and if you want to make cupcakes then just halve the recipe! either way- divine deliciousness!

8 Tbs butter, at room temperature
1 1/2 cup sugar
2 egg
3 Tbs unsweetened cocoa powder
4 Tbs red food coloring
1 tsp vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 tsp distilled white vinegar

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes. Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

CREAM CHEESE ICING

8 oz. package of cream cheese

1/4 cup butter

2 cups powdered sugar

1 tsp vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

the other request besides red velvet was for the cake to say "happy birthday cooper!" {p.s. HAPPY BIRTHDAY COOPER!} so i heated up some chocolate and just put it in a plastic bag, cut the tip, and then wrote out the letters in chocolate! {oh and totally had a billion practice letters! i'm not known for my steady hand.. as you can see. mess ups are just fine too because then you have alphabet chocolate to eat. far superior to the average chip} then i froze it overnight and ta-da! instant 3D letters to place on the cake!

i forgot to snap a final picture before it got picked up but here were my test letters. so just imagine those placed in a circle around the cake! plus sprinkles. always sprinkles.

now that is a big cupcake.

a giant's cupcake.

a cupcake for superman.

and chelsea's kind of cupcake.

oh the restraint it took me not to take a giant bite.

i guess i will just have to make another one...

tomorrow perhaps.

{my oven is begging for a teeny break!}

i may or may not grant its wish!

hope your day is ginormously delectable!