Red Velvet Cupcakes
You gotta hand it to people from the Southern US for coming up with this delightful concoction. Where on earth can you find a cake that when you slice into it will reveal a richly red moist cake that will no doubt stain your lips and teeth? And the cream cheese frosting that covers it...simply divine.
Be that as it may, red velevet cake is an acquired taste. You either love it or you hate it. It is not actually a chocolate cake and not entirely a butter cake. The addition of red food color resulted from a shortage of chocolate during the war years in the U.S. when bakers had to substitute red beet juice to color their cakes and make it somewhat resemble chocolate.
This recipe that I have tweaked numerous times is a hit with both adults and kids whenever I serve it at my parties. Any respectable baker has red velvet cake in his arsenal. Do try this recipe and I'm sure it will go into your book of cupcakes standbys.
Red Velvet Cupcakes
Ingredients
3 1/2 cups cake flour
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla
3 tablespoons vinegar
1 cup unsalted butter
3 large eggs
1 tablespoon red food coloring
3 1/2 cups cake flour
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla
3 tablespoons vinegar
1 cup unsalted butter
3 large eggs
1 tablespoon red food coloring
Instructions
1. Preheat oven to 350F. Line muffin pans with cupcake liners.
2. Sift together cake flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. Add vinegar and red food coloring to buttermilk. Set aside.
4. Cream butter and sugar until light and fluffy for about 8 minutes.
5. Increase mixer speed to medium high. Add eggs one at a time mixing well after each addition.
6. Add vanilla extract.
7. At low mixer speed, add flour mixture alternately with buttermilk mixture in three portions each.
8. Fill paper-lined muffin pans with batter until 2/3 full.
9. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean.
10. Transfer to a wire rack and cool completely.
1. Preheat oven to 350F. Line muffin pans with cupcake liners.
2. Sift together cake flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. Add vinegar and red food coloring to buttermilk. Set aside.
4. Cream butter and sugar until light and fluffy for about 8 minutes.
5. Increase mixer speed to medium high. Add eggs one at a time mixing well after each addition.
6. Add vanilla extract.
7. At low mixer speed, add flour mixture alternately with buttermilk mixture in three portions each.
8. Fill paper-lined muffin pans with batter until 2/3 full.
9. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean.
10. Transfer to a wire rack and cool completely.
Cream Cheese Frosting
1/2 cup unsalted butter
1 cup cream cheese
1 teaspoon vanilla extract
4 1/2 cups confectioner's powdered sugar
1/2 cup unsalted butter
1 cup cream cheese
1 teaspoon vanilla extract
4 1/2 cups confectioner's powdered sugar
To make the cream cheese frosting:
1. With paddle attachment, cream butter and cream cheese until smooth and light.
2. Add half the powdered sugar. Mix at low speed until combined.
3. Add the rest of the powdered sugar. Mix until combined.
4. Add vanilla extract.
5. Increase mixer speed to 6 and beat frosting until light and fluffy.
6. Frost cupcakes.
1. With paddle attachment, cream butter and cream cheese until smooth and light.
2. Add half the powdered sugar. Mix at low speed until combined.
3. Add the rest of the powdered sugar. Mix until combined.
4. Add vanilla extract.
5. Increase mixer speed to 6 and beat frosting until light and fluffy.
6. Frost cupcakes.
Makes 36- 3 oz. cupcakes.
Notes:
1. To make buttermilk: Use 1 1/2 tablespoons white vinegar and add enough milk to get 1 1/2 cups.
2. A 1 lb.box of powdered sugar makes about 4 1/2 cups sifted powdered sugar.
3. Make sure not to overbake the cupcakes or they might end up dry.
1. To make buttermilk: Use 1 1/2 tablespoons white vinegar and add enough milk to get 1 1/2 cups.
2. A 1 lb.box of powdered sugar makes about 4 1/2 cups sifted powdered sugar.
3. Make sure not to overbake the cupcakes or they might end up dry.
Comments