Red Velvet Cupcakes.
So like most avid bakers i've been on a never ending hunt for a foolproof red velvet cupcake recipe! And i believe i may of found one. Apart from the fact that these beauties are more of a burgundy than a bright red, but that can easy be adjusted by a few more drops of red food dye! These cupcakes are quite possibly the lightest cupcakes i have ever made, i put this down the the dubious amount of buttermilk this recipe required! The light chocolatey taste and the creamy silky cream cheese frosting that finishes these off are simply divine. Now i'm sure you are all wondering how to make these, here is how i made them...
(unfortunately the recipe is american so get out your cup measurements)
2 1/2 cups of sifted cake flour (if you were like me i'm sure you are now wondering OMG WHAT IS CAKE FLOUR if you don't have any to hand here is a simple solution (cake flour substitute)
1 heaped teaspoon of baking powder
1tsp Salt
2tbsp Cocoa powder
56mls Red food dye
1/2 cup Softened unsalted butter
1 1/2 cups Caster sugar
2 Whole eggs
1tsp Vanilla extract
1 cup Buttermilk
1tsp White vinegar
1tsp Baking Soda (Bi-carb)
For the frosting!
8oz (226gr) Unsalted butter
12oz (340gr) Cream cheese
3 3/4 cups Icing sugar
1tsp Vanilla extract
A small amount of red food dye
Method...
- Preheat oven to 180 degrees Celsius. Line two 12-cup muffin tins or silicone pans with cupcake liners.
- Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside
- In a large bowl, using a hand mixer or electric mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
- In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.
- Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
- Make sure all of your frosting ingredients are at room temperature.
- In a mixing bowl, mix butter on medium speed until light and creamy.
- Add cream cheese and mix until fluffy.
- Slowly add the sugar, one cup at a time. Continue to mix.
- Finally, add the vanilla extract to the mixture and mix until it has a creamy consistency. Put a small amount of the red food dye in the mix, mix only just so the dye swirls around the frosting. Use to cover the cooled cupcakes.
Hope you enjoy these as much as i did! Let me know how yours turn out!
Joely <3
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