30 Jun 2015
Red velvet cupcakes are actually miniature versions of the popular red velvet cake. These deep red and spongy delicacies with frosting of cream cheese are a grand treat for any occasion and is commonly found in specialty shops that sell cupcakes in Brisbane. Making these tasty little confectioneries is quite fun and easy as well. Want to know how? Here is a simple recipe for baking these delicious and alluring bonne bouches:
Make sure you use the same quantities and amalgamate the ingredients properly to get the perfect texture and colour.
- 60 grams of unsalted butter kept at room temperature
- 1 egg
- 10 grams of cocoa powder
- Half teaspoonful of vanilla extract
- 150 grams of caster powder
- 20 millilitres of red food colouring
- Half teaspoonful of bicarbonate of soda
- Half tablespoon of salt
- 1 and a half teaspoonful of white wine vinegar
- 120 millilitres of buttermilk
- 150 grams of plain flour
For frosting, you will also need - 300 grams of icing sugar, 125 grams of cold cream cheese and 50 grams of unsalted butter. Besides that, a cupcake tray with 12 holes lined with cupcake cases is also needed.
Prepare the oven by heating it to 325 degrees of Fahrenheit (170 degrees of Celsius)
Put the sugar and the butter inside an electric mixer that has got a paddle attachment. Alternatively, you can also pour them out into a bowl and use an electric whisk. Mix the butter and sugar thoroughly, and then add the egg. Beat the concoction until everything is incorporated properly.
In another bowl, mix the vanilla extract, cocoa powder and red food colouring until you get a dark and thick paste. Add the previously prepared concoction to this mixture and combine both of them evenly using the mixer or whisk. Add half of the buttermilk. Mix it well and then add half the amount of flour. Again beat the mixture. Repeat this process until all the flour and buttermilk has been added and make sure that the concoction is thorough and even. Next add the vinegar, bicarbonate of soda and salt, and then mix them evenly as well. Keep beating the mixture for two more minutes.
Slowly pour out the mixture in paper cases and bake them in the oven for around 20 to 25 minutes until the surface of the cakes feels soft as well as spongy. Leave the cupcakes to cool in the tray.
Finally, mix separately kept icing sugar and butter evenly. Then pour out the cream cheese into the mixture all at once and beat till thoroughly combined. Once the entire mixture becomes fluffy and light, use it to frost the cooled cupcakes.