This is the exact opposite of my last food post but important nonetheless
Have you heard about The World’s First Cupcake ATM that dispenses freshly baked cupcakes and cookies 24/7?
Sprinkles is sprinkling cupcake dust on the angels (or Angelenos) who live in and around Beverly Hills. Oh; as if they don’t already have it all! You can get cash & cupcakes at the same time…Dreams really do come true! Now they’re available in other lucky locations.
For Sprinkles addicts on the go, the ATM conveniently nestled between Sprinkles Cupcakes and the brand new Sprinkles Ice Cream, is continuously restocked day and night with a variety of freshly baked cupcakes and cookies! How sweet!
However, for those of you who are not close to Beverly Hills or to one of the other Sprinkles locations sprinkled here and there in cities like New York, Disney (it’s a world onto itself), Dallas, Vegas (ATM across from Caesar’s Palace) or Nashville then boy do I have a recipe for YOU!
This is the delightfully famous Sprinkles Red Velvet Cupcake recipe which I made last week and will probably never (in this case the phrase “never say never” means exactly that) make again. Maybe I didn’t have a bowl deep enough to keep the mixture from flying all over the kitchen or maybe it’s just that the color “red” is not the best to remove from a white counter. Hownever, they were a delectably delicious hit and I have leftover icing in the freezer. So…I’ll just go to the closest ATM next time I drive through Beverly Hills.
For those of you brave enough to attempt it – here it is:
Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting
Yields 12 insanely delicious cupcakes
- 1 1/3 cups all-purpose flour
- 3 Tbsp cocoa powder
- 1/2 tsp baking soda
- 3/4 cup salted butter, firm but not cold*
- 1 cup + 2 Tbsp granulated sugar
- 2 large eggs
- 1 Tbsp red food coloring (food grade of course – it’s safe)
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp distilled white vinegar
- 1 recipe Cream Cheese Frosting, recipe follows
Cream Cheese Frosting
- 1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
- 6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
- 1/2 tsp vanilla extract
- 3 1/2 cups powdered sugar
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting (just as sprinkles does, lots of frosting!).
- 9635 S Santa Monica Blvd, Beverly Hills, CA 90210
- Phone:(310) 274-8765