UFM Menu: Red Velvet Cupcakes and a business update

This is Day 57 of my project.  So far, things are going better than planned.  I haven't lost interest and moved onto some other project, which is how most of my projects die.  I've had some great events and wonderful response. Today I'm home sick, on a Saturday, and working again on the business plan.  This week I've:

• Created a web page, which will be debuted soon.  It's a work in progress.
• Ordered business cards.
• Have created a local 415 GoogleVoice number as a business line.

I need to:

• File for a fictitious name license and business license.
• Find a kitchen to work out of.  I'm thinking of putting up ads on Craigslist.
• Finish writing my business plan.  Deadline: May 1st.
• Decide what type of cupcake I'm doing for the Iron Cupcake Challenge on Monday (Theme: Chocolate)

I have a lot of work to do, but slowly steam is gathering.

 At the Underground Farmer's Market, the Red Velvet Cupcakes with Ginger Cream cheese Frosting and Candied Ginger were a huge success.  These cupcakes ended up not rising very much.  I think I would try this recipe again and just be more careful in my preparation.

Red Velvet Cupcakes  
(Adapted from Epicurious.com)
Makes about 24 cupcakes

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Preheat oven to 350°F. Fill a cupcake tin with 24 cupcake liners.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. 

Divide the batter among cups.  They bake low in the cups and don't puff up much.  Bake for 20-25 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let cool completely before frosting

Ginger Creamcheese Frosting

(Adapted from Epicurious.com)

• 1 8-ounce packages cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons finely grated peeled fresh ginger

Beat cream cheese and butter until light and fluffy.  Slowly add powdered sugar and mix until smooth.  Add ginger and beat briefly.

Homemade Candied Ginger

(Originally adapted from Ready For Dessert.  I got it from David Lebovitz.)

You don't need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go.

• 1 pound (500g) fresh ginger, peeled
• 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
• 4 cups (1l) water
• pinch of salt

1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.

2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.

3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)

4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.

5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.