CELEBRATION WITH COLORFUL

DIY BAKING KIT

MAKES 18 HOMEMADE CUPCAKES WHAT YOU’LL NEED: 2 EGGS, 6 OZ BUTTERMILK & 2.5 STICKS

INGREDIENTS: Bring out your inner child with these celebratory treats. Colorful , pastel sprinkles, and gold candles scream YAY. FOR CAKES: GRANULATED VANILLA EXTRACT BAKING POWDER BAKING SODA SALT SPRINKLES (RAINBOW)

FOR FROSTING: CONFECTIONER’S SUGAR

FOR DECORATION: SPRINKLES (PASTEL CONFETTI)

PROVIDED: LINERS (18) PIPING BAG CANDLES (10)

FROM YOUR PANTRY: 2 EGGS 6OZ BUTTERMILK 2.5 STICKS BUTTER (UNSALTED) 1 STICK FOR CUPCAKES 1.5 STICKS FOR FROSTING

LEVEL: EASY SERVINGS: 18 PREP TIME: 20-25 MIN BAKE TIME: 18-22 MIN EQUIPMENT YOU STEP 1 WILL NEED: Wow, you’ve got some beautiful ingredients! Once SMALL BOWLS (2) you’ve unpacked your Red Velvet kit, preheat oven to BAKING SHEET 350°F. Take out 2 eggs, 6oz buttermilk and 2.5 sticks of LARGE BOWL unsalted butter from your refrigerator. Allow butter to ELECTRIC MIXER MEDIUM BOWL come to room temperature. SPATULA Line up 18 cupcake cups on a baking sheet. In a medium WHISK TOOTHPICK bowl, sift the flour, baking powder, baking soda and salt WIRE RACK together.

STEP 2 In a large bowl, using an electric mixer, cream 1 stick of BAKING PAN ADVICE butter and granulated sugar until light and flufy. Add No need for a cupcake pan for eggs one at a time, beating until smooth. Scrape down this one! Our decorative paper the sides of the bowl. Stir in half of the vanilla extract cups are oven- and freezer- safe. (you’ll use the rest for the frosting in step 4). Biodegradable and eco-friendly, they’re great for gifts and parties.

Back in the day all recipes were STEP 3 done by hand, so it’s fine if you Add the flour mixture to the butter mixture in three don’t have an electric mixer. It additions, alternating with the buttermilk. Once the will take a bit more time, but by batter is smooth, fold in the rainbow sprinkles and mix using a whisk you’ll get a nice arm until *just* incorporated. workout!

DID YOU KNOW? Funfetti boxed mix was STEP 4 made popular by Pillsbury in the Fill all 18 cupcake cups 2/3 full. Bake for 18 to 22 1990s. The confetti cake, rainbow minutes, or until a toothpick inserted in the center sprinkle cake, or party-in-your- comes out clean. Remove from oven and let the mouth cake was such a hit that it’s cupcakes cool for 30 minutes on a wire rack. (Frosting still the go-to for birthdays and will melt if cupcakes are not completely cooled!) celebrations.

STEP 5 Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat 1.5 remaining sticks of butter in a medium bowl until it starts to look pale, then slowly and the confectioner’s sugar and beat for 2-3 minutes. Add the remaining vanilla extract and mix until smooth.

NEED MORE INFO?

Watch videos, find tips & tricks, STEP 6 and use our baking glossary at Frost cooled cupcakes using piping bag provided. To R E D V E LV E T N Y C . C O M fill the bag, fold over the top to form a cuf, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with Follow us @redvelvetnyc frosting. Share your masterpiece! Decorate with round pastel sprinkles and CELEBRATE! #redvelvetnyc PINK VELVET CUPCAKES WITH CREAM CHEESE FROSTING

DIY BAKING KIT

MAKES 18 HOMEMADE CUPCAKES WHAT YOU’LL NEED: 2 EGGS, 6 OZ BUTTERMILK, 4 TBSP BUTTER & 8OZ CREAM CHEESE

INGREDIENTS: Our namesake is a New York classic that pairs rich cocoa cakes with cream cheese frosting. We’ve made it a tad more ladylike, giving the a rosy sheen.

FOR CAKES: CAKE FLOUR DUTCH-PROCESS COCOA SALT BAKING SODA DISTILLED WHITE VINEGAR GRANULATED SUGAR VEGETABLE OIL RED GEL-PASTE FOOD COLORING VANILLA EXTRACT

FOR FROSTING AND TOPPING: CONFECTIONER’S SUGAR WHITE

PROVIDED: CUPCAKE CUPS (18) PLASTIC PIPING BAG

FROM YOUR PANTRY: 2 EGGS 6OZ BUTTERMILK 4 TBSP BUTTER (UNSALTED) 8OZ CREAM CHEESE (1 BRICK)

LEVEL: EASY SERVINGS: 18 PREP TIME: 25 MIN BAKE TIME: 18-20 MIN EQUIPMENT YOU STEP 1 WILL NEED: You’ve got some gorgeous ingredients! Once you’ve MEDIUM BOWL (2) unpacked your kit, preheat your oven to 350°F. Remove WHISK 2 eggs, 6oz buttermilk, 4 tablespoons butter (1/2 stick) SMALL BOWL and 8oz cream cheese from your refrigerator. LARGE BOWL ELECTRIC MIXER Line up 18 cupcake cups. In a medium bowl, whisk BAKING SHEET together cake flour, cocoa, and salt. In a small bowl, mix TOOTHPICK WIRE RACK baking soda and vinegar (it will bubble and foam!) and set SPATULA aside.

STEP 2 In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined (2 minutes). Add eggs, scraping down sides to incorporate fully. Mix in all but a drop of red food coloring (save it for the frosting!) and BAKING PAN ADVICE half of the vanilla extract. Reduce speed to low. Add flour No need for a cupcake pan for mixture and buttermilk, alternating both in small batches, this one! Our decorative paper until fully mixed. cups are oven- and freezer-safe. Biodegradable and eco-friendly, STEP 3 they’re great for gifts and parties. Add the baking soda and vinegar mixture to the batter, and mix on medium speed for 10 seconds. Divide the BAKING HACKS batter evenly among all 18 cupcake cups, filling each An ice cream scoop helps to three-quarters full. Place on a baking sheet. distribute batter evenly into baking cups.

You’ll literally only need 1 drop (like a rain drop!) of red food coloring STEP 4 for your pink icing. You can add it Bake in the middle of the oven for 18 to 20 minutes. slowly to dye your frosting as light Cakes are done when a toothpick inserted in the center or dark as you would like. comes out clean. Transfer pan to wire rack and cool completely.

STEP 5 Sift the confectioner’s sugar using a sieve or sifter, and set aside. In a medium bowl, beat butter and cream cheese with a mixer on medium-high speed until flufy, 3 to 4 minutes. Reduce speed to low. Add confectioner’s sugar, in two batches, and mix until smooth. Add remaining drop of red food coloring and vanilla, then mix until color is consistently pink.

NEED MORE INFO? STEP 6 Watch videos, find tips & tricks, Frost cooled cupcakes using piping bag provided. To and use our baking glossary at fill the bag, fold over the top to form a cuf, scoop in R E D V E LV E T N Y C . C O M frosting, then unfold and twist to push frosting down, releasing any air bubbles. Using both hands, apply downward pressure to the frosting and follow a circular Follow us @redvelvetnyc motion. Start on the outside of the cupcake and work Share your masterpiece! your way in. Decorate with white nonpareils, and enjoy! #redvelvetnyc CANE CUPCAKES WITH PEPPERMINT FROSTING AND CANDY CANE SPRINKLES

DIY BAKING KIT

Featuring peppermint frosting and candy cane sprinkles atop a rich dark INGREDIENTS: cake, these delicious and festive cupcakes are sure to make your holiday season merry and bright.

FOR CUPCAKES: DUTCH-PROCESS COCOA POWDER CAKE FLOUR BAKING POWDER BAKING SODA SALT SUGAR

FOR FROSTING & TOPPING: CONFECTIONER’S SUGAR PEPPERMINT EXTRACT

PROVIDED: PIPING BAG CUPCAKE CUPS (24)

FROM YOUR PANTRY: 2 EGGS 6 OZ BUTTERMILK 2.5 STICKS UNSALTED BUTTER (1 STICK FOR CUPCAKES & 1.5 STICKS FOR FROSTING)

LEVEL: EASY SERVINGS: 24 PREP TIME: 25 MIN BAKE TIME: 15-19 MIN EQUIPMENT YOU STEP 1 WILL NEED: Wow, you’ve got some beautiful ingredients! Once you’ve SMALL SAUCEPAN unpacked your Red Velvet kit, position a rack in the center MEDIUM BOWL (2) of the oven and preheat 375°F. Take 2 eggs, 6 ounces of WHISK buttermilk, and 2.5 sticks of unsalted butter out of your SMALL BOWL (2) LARGE BOWL refrigerator. ELECTRIC MIXER Line up 24 cupcake cups. In a small saucepan, boil ½ cup SPATULA water over high heat. BAKING SHEET TOOTHPICK WIRE RACK SIFTER STEP 2 In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. BAKING PAN ADVICE Whisk together the cake flour, baking powder, baking soda, No need for a cupcake pan for and salt in another medium bowl. Set aside. this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.

STEP 3 BAKING HACKS In a large bowl, using an electric mixer, cream the softened butter (1 stick only) and sugar until light and flufy. Add Back in the day all recipes were eggs one at a time, beating until smooth. Scrape down the done by hand, so it’s fine if you sides of the bowl. Alternate adding the flour mixture and don’t have an electric mixer. buttermilk, beating until *just* combined. Slowly pour in (We’re big fans of whisks.) It will cooled cocoa mixture and stir until smooth. take a bit more time, but you get a nice arm workout!

STEP 4 Cupcakes taste best within a day Divide the batter evenly among cupcake cups, filling each or two of baking, but you can store two-thirds full. Place on a baking sheet and bake for 15 the cakes and icing separately in to 19 minutes, or until a toothpick inserted in the center the refrigerator for up to three comes out clean. Remove from oven and allow to cool for days. 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

STEP 5 Sift confectioner’s sugar over a bowl and set aside. In a medium bowl, using an electric mixer on medium speed, beat softened butter (1.5 remaining sticks) until pale and creamy, 2 to 3 minutes. Gradually add confectioner’s sugar and peppermint extract, beating on medium speed until fully incorporated.

NEED MORE INFO?

Watch videos, find tips & tricks, STEP 6 and use our baking glossary at Frost cooled cupcakes using piping bag provided. To fill R E D V E LV E T N Y C . C O M the bag, fold over the top to form a cuf, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with mini Follow us @redvelvetnyc candy canes and be merry! Share your masterpiece! #redvelvetnyc