Friday, April 6, 2012

Red Velvet Cupcakes

Red Velvet Cupcakes. Its about time.

These were some of the cupcakes that I've given away a couple of days ago... I had been collecting numerous recipes, deciding which to bake. I am still unsure whether I liked them. I had high hopes for them, and keep on feeding them to people around me to judge. I think I'll have to tweak the recipe a bit in the future. I found them lacking sweetness. But they were soft and moist, and that is one of the things that are important when finding the perfect recipes for Red Velvet. I am hoping that Ms. Joy enjoyed hers, along with the Chocolate Cupcakes.

It was such a long daaaay, when I met her, I was running on a few hours of sleep because I was baking all night long! I had to make sure that they were fresh, moist and soft when I gave them away.

Am I getting better at taking photos? I hope so. I still have a long way to go in decorating cupcakes though! Its a bit embarrassing. I should really get some piping bags... but I wanted to learn how to make swirls using a simple palette knife.

Red Velvet Cupcakes
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand 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.
4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

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