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A red velvet cupcake topped with sweet icing and a mini funnel cake on top… sounds pretty perfect, right?

Savannah Spotz, owner of Sweet Spotz Bakery, joins us in the studio to make red velvet cupcakes with semi-sweet buttercream icing, garnished with a mini funnel cake because the Delaware State Fair is taking place this week so we’re tying everything together!

Check out the Sweet Spotz Bakery Facebook page and send Savannah a message if you have any questions about ordering cakes and cupcakes.

Be sure to like and follow DelmarvaLife on Facebook so you will get a notification when we go live at 2 pm next week with Chef Thomas O’Neill, Suicide Bridge Restaurant.

Red Velvet Cupcake:

• 2 1/4 cup all purpose flour
• 1 tsp. salt
• 3 tbs. unsweet cocoa powder
• 1 cup buttermilk
• 1 tsp. vanilla
• 1 1/2 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 eggs
• 1 tsp. white vinegar
• 1 tsp. baking soda
• 2 oz. red food coloring

1. Combine flour and salt in medium bowl.
2. In small bowl, gradually stir food coloring into cocoa until well-blended.
3. Combine buttermilk and vanilla in another small bowl.
4. Beat butter and sugar in a large bowl at medium speed for four minutes until light and fluffy.
5. Add eggs one at a time, beating well between additions.
6. Add cocoa, beat until well-blended and uniform in color.
7. Add flour mixture, alternating with buttermilk mixture. Beat until well-blended.
8. Stir vinegar into baking soda in small bowl.
9. Fold vinegar mixture into batter with spatula or spoon – do not use mixer.
10. Fill cups about 2/3 full.
11. Bake 15-18 minutes at 350 degrees.
12. Cool in pan for 10 minutes and then move to wire rack. Let cool before adding icing.

Semi-Sweet Buttercream Icing: 

• 2/3 cup water
• 3 tbs. water (sep)
• 1/4 cup meringue powder
• 12 cups sifted confectioners sugar
• 1 1/4 cup solid vegetable shortening
• 3 tbs. light corn syrup
• 3/4 tsp. salt
• 3/4 tsp. imitation almond extract
• 3/4 tsp. imitation clear vanilla extract
• 1/2 tsp. imitation clear butter flavor

1. In a large bowl, combine 2/3 cup water and meringue powder; whip at high speed until soft peaks form.
2. Add 4 cups sugar, 1 cup at a time; beat at low speed after each addition.
3. Add remaining 8 cups sugar, 3 tbs. water, shortening and corn syrup equally in three separate additions. Blend well after each before adding another.
4. Add salt and flavorings; beat at low speed until smooth.

Mini Funnel Cake Garnish: 

• 1/4 tsp. salt
• 1 1/4 tsp. baking powder
• 2 eggs
• 1 1/3 cup milk
• vegetable oil (for frying)
• 1/2 cup powdered sugar (for topping)

1. In a medium bowl, whisk together flour, salt, and baking powder.
2. In large mixing bowl, cream together milk, sugar, and eggs.
3. Add the flour mixture and beat until smooth. Batter should be same consistency as pancake batter.
4. Pour oil in skillet, medium high heat (about 375 degrees)
5. Using funnel or dispensing bottle, pour batter in pan in circular motions and criss-cross.
6. Cook until batter turns a dark golden, then flip over and do the same to the other side.
7. Cool and drain on paper towel lined plate.