Red Velvet Cupcakes

8 Aug

I first heard of the red velvet cupcakes while scrolling through Martha Stewart’s website.It’s basically a lighter version of a chocolate cupcake but in the shade of dark red and topped with cream cheese frosting.If you must know,the color of the cake is achieved through a chemical reaction between the buttermilk,vinegar and cocoa powder and  a tinsy bit of red food colouring to intensify the colour.

The recipe that I used for the cupcakes is from my oh-so-awesome online baking guru,Bakerella.I have no complaints about this recipe. It’s very light and moist with a subtle chocolate taste which paired so well with my favourite cream cheese frosting recipe.

*TwoThumbsUp*

For the cupcake recipe adapted from Bakerella,

Ingredients

Cupcakes (makes approximately 24 cupcakes)

2 1/2 cups all purpose flour (I used cake flour)

2 cups sugar (I reduced to 1.5 cups)

1 Tablespoon cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup oil

1 cup buttermilk

1 Tablespoon vinegar

1 teaspoon vanilla

1/2 tablespoon red food coloring

1.Preheat oven to 350f or 180c.Line trays with cupcake papers.

2.Lightly stir eggs in a medium bowl with a whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

3.Place all the dry ingredients in your mixing bowl and stir together with another whisk.

4.Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

5.Pour into cupcake pans (3/4 full) and drop the pans on the counter a few times to release any air bubbles.

6.Bake for about 18 minutes or until a toothpick inserted comes out clean.

7.Leave it too cool before frosting.

Cream Cheese Frosting

250g of butter (soften)

250g of cream cheese (soften)

2 cups of icing sugar sifted (you can adjust the quantity of sugar depending on how sweet you want your frosting to be)

1.Combine butter and cream cheese until light,fluffy and pale in colour.

2.Add the icing sugar one cup at a time and mix until incorporate.

3.Put the frosting into a piping bag with your favourite tip and SWIRL AWAYYYY!

Tips & Tricks

1.I have substituted the flour for cake flour as I find that cake flour gives a more delicate and crumbly texture.If you do not have cake flour around,you can always do it yourself by removing 5 tablespoon from the quantity of flour in this recipe and replaced it with 5 tablespoon of corn flour.

2.If you do not have buttermilk, you can also do this at home by taking a cup of milk and adding a tablespoon of white vinegar to it and let it stand for 5 minutes till it curdles.

3.For the frosting,make sure your butter and cream cheese are at room temperature or you will have a tough time getting the two fluffy.

4.Make sure you incorporate the the icing sugar well and one cup per time to get a smooth frosting.

5.Ensure that your cupcakes are cooled upon frosting or you will end up with a RED VELVET MESS.

6.You should chill your frosted cupcakes for a little while before serving 🙂

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