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.
- Pre-heat the oven to 170 deg C/325 deg F. Line a cupcake tray with liners.
- In a measuring jug, add the milk and squeeze half a lime into it and set aside.
- Mix the flour with baking soda and set aside.
- 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.
- In a small bowl, mix together cocoa powder, red food coloring and vanilla extract to make a thick paste.
- Add the egg and the red food coloring paste and mix on medium speed till combined.
- Scrape down and add the buttermilk and flour in 3 additions, beginning and ending with the flour.
- Pour into prepared cupcake tray till 3/4th full. Bake for 20 – 25 minutes till cupcakes tested done.
- 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.
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
Adapted from: The Hummingbird Bakery Cookbook
150g caster sugar
10g cocoa powder
20 ml (1 tbs plus 1 tsp) red food coloring
1 tsp vanilla extract
1/2 a lime
1 tsp baking soda
1 tsp vanilla extract
Cream Cheese Frosting
Source: The Hummingbird Bakery Cookbook
Yields: Enough for 12 plus a little more
125g cream cheese
50g soft butter
300g icing sugar, sifted