Red Velvet Cupcakes

    I’ve made red velvet plenty of times before, in all honesty – in the form of cupcakes, cakes and cake pops (so much so that its my only cookbook page that has stains on it). I’ve just never felt the need to wax poetic about them because I’ve always made them for other people. I know there maybe some serious haters on the blog now but I’d pick chocolate any day. Of course my true favorite remains vanilla but that’s a story for another day. Anyhow, I refrained from posting it because I feel like its always best to post things that you can actually eat yourself. But after the overwhelming rise in their popularity – I’ve made them more times than I can count. I figured the same hunger extends to understand how they are made, so here they are.

    They are fairly easy to make – simple creaming, addition of paste made with cocoa powder, food coloring and extract and alternate additions of flour and buttermilk. The frosting (oh, how I love this frosting) is also fairly easy to make (which is dangerous and fortunate in equal proportions – you decide).  Pipe it on and finish these the same day! A word about the red velvet color – you can use Foster Clarks (now available at Arife – yay!) or Blue Diamond Tomato Red color – that will get you the perfect color.
    Red Velvet Cupcakes
    Yields: 12
    60g butter
    150g caster sugar
    1 egg
    10g cocoa powder
    20 ml (1 tbs plus 1 tsp) red food coloring
    1 tsp vanilla extract
    120ml milk
    1/2 a lime
    150g flour
    1 tsp baking soda
    1 tsp vanilla extract
  1. Pre-heat the oven to 170 deg C/325 deg F. Line a cupcake tray with liners.
  2. In a measuring jug, add the milk and squeeze half a lime into it and set aside.
  3. Mix the flour with baking soda and set aside.
  4. Beat the butter and sugar and in the bowl of a stand mixer (or use a hand mixer) using the paddle attachment till pale and fluffy.
  5. In a small bowl, mix together cocoa powder, red food coloring and vanilla extract to make a thick paste.
  6. Add the egg and the red food coloring paste and mix on medium speed till combined.
  7. Scrape down and add the buttermilk and flour in 3 additions, beginning and ending with the flour.
  8. Pour into prepared cupcake tray till 3/4th full. Bake for 20 – 25 minutes till cupcakes tested done.
  9. Cream Cheese Frosting
    Yields: Enough for 12 plus a little more
    125g cream cheese
    50g soft butter
    300g icing sugar, sifted
  10. In the bowl of a stand mixer, mix together all the ingredients for the frosting using the whisk attachment till combined. Pipe over cooled cupcakes or spread with an offset spatula. 


The cupcake boxes are from Cheap Jack, Hill Road and the stick-on bows are from Archies Gallery.
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13 responses to “Red Velvet Cupcakes

  1. Pingback: Cookies n Creme Cupcakes |·

  2. Hey…. I tried making these delish cupcakes… Even added vinegar as per the original recipe… It turned out like a cake disaster…. It would rise and then just drop… And the middle of the cake was gooey not cakey enuf…. Hv left over batter …. Dun wanna waste tat.. Plz help……

    • Hi Payal,

      So sorry it didn’t seem to work for you. It happens sometimes. Generally if I have leftover cake I just crush it up, roll it into balls, refrigerate and dip them chocolate to make cake pops! You can try that. There are a few reasons for the cake sinking in the middle – maybe your leaveners (baking powder/soda) weren’t fresh enough or maybe the oven wasn’t pre-heated for very long. I’ve never faced any problem with these but you can try it again in a sufficiently hot oven – I let mine preheat a good 20-25 minutes before I put something in. Let me know how they turn out!

      • Also try baking them for a little longer. Oven temperatures differ vastly and if the suggested time isn’t enough bake for a little longer but keep a close eye on them.

  3. I tried baking them again with the remaining batter.. The same thing happened , it dipped… Also my ovens temp is quiet to the extremes at 150. So this batch of cupcakes also got burnt black.after keeping a close watch.. Like the previous ones…. Hoping to get thm better with the next time……. Hadn’t faced this prob earlier times….

  4. And I’ve been following u religiously….. And love ur sweet tooth collection……. N hv tried a few as well…. Finally been to Arife as well….. Loved it… It’s a bakers paradise…..come alive…. Loved it…

  5. Yup I did…. It’s been since then and sometime before then and after… That my love for baking has reached a new level altogether… Kinda stress relieving and therapeutic 😀

    • Hey,

      I don’t use anything besides Philadelphia – also it’s very easily available nowadays at any supermarket. It’s expensive but so worth it. You cannot replicate the flavour with a substitute.

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