It's rivalry week in College Football! My Clemson Tigers take on our arch nemesis South Carolina Gamecocks for it's 110th meeting. Clemson hasn't won in the last three years, both teams have the potential to land a BCS at large bid with a win and there are huge bragging rights on the line. I would love nothing more than to not have to avoid Facebook all day Sunday because it always seems like extra Gamecock fans come out of the woodwork just in time to gloat. Seriously, I didn't realize that I knew that many Gamecock fans. My close friends who went to Carolina have the decency to not rub it in (Thanks Zeynep, Kieran and Alyson).
Red Velvet cake is my absolute favorite cake ,I've probably mentioned that several times on this blog, but the proud alumna in me won't make a burgundy colored cake on Clemson's biggest game day of the year. Nope. No way, no how. Just not going to happen. Enter the orange velvet cupcake: all the awesomeness of red velvet cake with extra school spirit! I've been waiting all season to make these bad boys. Jamie's so superstitious that he's already decided that if Clemson loses I can never make them again. Sigh. Come on Tigers! These cupcakes are too awesome to never eat again!
I modified Buddy Valastro's Red Velvet Cake recipe I found here to make them Solid Orange!
What you need:
2 1/2 cups cake flour
1/4 cup dutch process cocoa
1 tsp. salt
8 Tbsp. (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
2 Tbsp. liquid red food coloring
1 tsp. vanilla extract
1 cup buttermilk, at room temperature
2 tsp. distilled white vinegar
1 tsp. baking soda
1 container of orange gel dye
Cream Cheese Frosting:
1 stick unsalted butter room temperature
1 8 oz package cream cheese
4 cups powdered sugar
2 tbs. milk
1/4 tsp. salt
1 tsp. vanilla extract
What you do:
Preheat oven to 350 degrees. Sift flour, cocoa, and salt into a bowl.
Beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla.
To get the perfect shade of orange you are going to add the entire container of orange gel food coloring. I know, gel food coloring is so concentrated that you don't normally need that much, but unless you want University of Texas Burnt Orange, add the whole container. I also used approximately 15 drops of liquid yellow food coloring to take away some of the burnt undertones.
On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter.
Line cupcake pans and fill 3/4 of the way full. Bake for 15 minutes or until a tooth pick comes out clean. Let cool for 10 minutes in pan and then move to wire rack to let cool completely.
For the Frosting:
Beat cream cheese and butter until fluffy, then slowly add powdered sugar a cup at a time. Incorporate milk, vanilla extract and salt. Beat until smooth. Frost away! If you are using a piping bag you may have to double the recipe to have enough frosting.
I'm sad that we won't be in Death Valley tonight. We hope to hear all of our fellow Clemson fans loud and clear through the TV. Go Tigers!!!