Tuesday, May 20, 2014

Bake // Red Velvet Cupcakes

What with red velvets being all the rage, I was on a mission to find the perfect one! After sampling a couple, I stumbled upon this one which is by far my favourite! 

I have made them so many times and have yet to have a flop, and decorating them is just the most fun ever. So far I have a few girly batches, not to mention rainbow ones and "Sharks Rugby" ones (literally... Sharks and rugby jerseys)... 

Cupcakes Ingredients
3 cups Cake Flour
2 tsp Unsweetened cocoa powder
¾ tsp Salt
3 Large eggs at room temperature
¾ cup butter at room temperature
2¼ cups  Sugar
1½ tsp Vanilla Extract / Essence
2 tbsp Red Food Colouring
1½ cups Buttermilk
1½ tsp Baking Soda
1½ tsp Vinegar

Cupcakes Method
Pre-heat oven to a 180. Line cupcake pan with paper liners.
In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Beat in food colouring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centres comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
They should look something like this... 

Frosting Ingredients 
90g      Butter at room temperature
350g    Icing Sugar
250g    Cream cheese
5ml       Vanilla Essence / Extract

Frosting Method 

In a bowl beat butter until soft sand smooth, add the icing sugar a little at a time. Once all the icing sugar has been mixed in, add the cream cheese until fully blended in. Now add the vanilla essence / extract. Ice as desired.

This is the fun part! Go wild... 


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