Have you tried the stunning red velvet cupcakes? Oh boy they are to die for!
First time trying this wonderful cupcake was when I visited the Hummingbird Bakery in Portobello Road Market, London. I've heard about the red velvet craze for quite a while but never really got the chance to taste the cupcakes until recently. After taking the first bite, I knew I had to learn to make this delightful dessert myself.
The Red Velvet cupcake got its name because of its distinctive rich red colour that originally comes from the reaction of unprocessed cocoa powder with the acid in buttermilk.But often now, we just use the processed cocoa powder we can find on shelves at the the supermarket.So now the red colour would come from the red food colouring added to the batter.Now that you've known a bit about the red velvet cupcakes, lets get to business!
I got a red velvet cupcake recipe that I'd like to share with all of you.The recipe is from The Hummingbird Bakery Cupcakes and Muffins, Recipe text ©Tarek Malouf & The Hummingbird Bakers. It is a wonderful book packed with 28 recipes for cupcakes, muffins and frostings.An awesome book for a sweet tooth like me! You should also get one! ;)
The actual recipe makes 12 cupcakes but I doubled it cuz they tasted so gooooooodd that I kept on coming for more.I think y'all would do the same thing.
Ingredients and Steps
For the Red Velvet cupcakes (Makes 24)
120g/ 8 tablespoons of unsalted butter, at room temperature
300g/1 1/2 cups caster sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons red food colouring(liquid) I used red food colouring powder.So 2 1/2 teaspoons was enough.
1 teaspoon vanilla extract
240ml/1 cup of buttermilk
300g of all-purpose flour
1 teaspoon of baking soda
3 teaspoons of white vinegar
- Beat butter and sugar on medium speed until light and fluffy.
- Change to high speed and slowly add the eggs.Beat until well mixed.
- In another bowl, mix together cocoa powder, red food colouring and vanilla extract. Mix to make a thick paste.
- Add the paste to the butter mixture and mix well until everything is evenly combined.
- Using low speed on the mixer, beat in the flour mixture alternately with the buttermilk until everything is well incorporated.Turn the mixer up to high speed and mix until you get a smooth, even mixture.
- Turn back to slow speed.Add baking soda and white vinegar.
- Lastly, put the mixer on high speed and beat for a couple of minutes.
- Pour the mixture into the paper case about 2/3 full and bake in a preheated oven (170 Celcius) for 20- 25 minutes.You can check by inserting a skewer in the centre.It should come out clean.
- After removing the cupcakes from the oven, leave them to cool slightly.Then remove the cupcakes from the pan to let them cool completely on a wire rack.
For the Cream Cheese Frosting ( Enough for 24 cupcakes)
400g/2 cups cups of icing sugar, sifted ( Reduce the icing sugar if you find it too sweet)
100g/6 tablespoons of unsalted butter
250g of cream cheese, cold
- Beat the icing sugar and butter on medium speed until the mixture combines and is well-mixed.
- Add cream cheese all at once and beat until well mixed.Turn the mixer to a medium-high speed/
- Beat the frosting until it is light and fluffy for about 5 minutes.
- DO NOT OVERBEAT! As this will make the frosting to become runny.
- When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as you wish.I sprinkled the top with the red crumbs from the cupcakes
- Wallla...Now you have made yourself a delicious stunning red velvet cupcakes!
I said less is more..Fizz said more is better! Hee..lagi banyak la red crumbs kan..
Muka teruja sorunk2 nak makan Red Velvet Cupcakes!