Sunday, June 13, 2010
Red Velvet Cupcakes and a Little Dirty Secret
The husband recently turned one year older and requested red velvet cupcakes. Should I be worried? I don't think so. I think he just likes the taste and the color red. I searched for what I thought would be a good recipe and found a great one. This recipe has been modified from Best Cupcake Recipes.
Are you ready for the little dirty secret? It isn't really dirty. Actually, it is quite tasty. Do you over pull gorgeous cupcakes out of the oven only to have them deflate and sink minutes later when cooling? Well, I read somewhere that if you simply do a heaping teaspoon, or a heaping of whatever measurement the recipe calls for, your cupcakes will stay plump and risen. I tried it with this recipe and it worked!
I also couldn't decide if I should do a butter cream frosting or cream cheese frosting. I love the sharp flavor of cream cheese frosting, but feel that red velvet cupcakes lack in sweetness and need butter cream frosting as well. So, I combined them and it was delicious!
These are just in time for the 4th of July if you add blue sprinkles on top!
Red Velvet Cupcakes
2 1/2 cups cake flour
1 teaspoon baking powder (heaping)
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Mix cake flour, baking powder, and salt into a medium bowl and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the cocoa powder, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Add red food coloring until mixture is a vibrant red.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 24 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 15-20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete.
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
6.I made half a batch of cream cheese frosting and half a batch of butter cream frosting and combined them for one delicious frosting. Serve and enjoy!
(Notice how they are still plump after cooling?)