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Friday, June 4, 2010

Ten Cupcakes You Need To Try

Here is the recipe for Number 3 in Ten Cupcakes you need to try!

I've heard of Red Velvet Cupcakes before but never tasted them today. I must admit, i glanced at the recipe and thought" chocolate with red dye??" But the vinegar and buttermilk make these cupcakes a little less sweet with a bit of a bite to them. I really liked them.
Also, the Cream Cheese Frosting! oh my! This might just be my new favourite icing!!

Heres the recipe I used, from Simply Recipes:

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) of butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups of cake flour
  • 2 tablespoons of Dutch-processed cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk*
  • 1 1/2 tablespoons of red food coloring
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of distilled white vinegar
Frosting ingredients
  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese (1 package), room temperature
  • 2 - 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

Method

The cupcakes
1 Preheat the oven to 180°C. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

**I found it only made 1 1/2 dozen cupcakes.**

The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

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