Wednesday, 13 February 2013

Red Velvet Cup Cakes

These beautiful cupcakes are very popular and almost found in most bakeries. On a cold winter day one could easily munch away into these velvety cuppies sipping hot tea... These reddish brown cup cake with rich creamy cheese frosting can surely win a firm place among your favorites. So having heard and seen loads of praises for these beauties, I wanted to bake them in-spite of the fact that coloring agent needs to be used for its dark red color! I felt it was pretty easy to whip and bake them and I have to admit the cream cheese frosting is heavenly... So go ahead, make your batch of red and celebrate a wonderful valentine's day!!!

Red Velvet Cup Cakes
Recipe adapted from laurainthekitchen
Red Velvet Cup Cakes

¼ cup Unsalted Butter, softened
¾ cup Buttermilk, at room temperature
1 Egg, lightly beaten at room temperature
1 ¼ cup Plain Flour
2 Tbsp Cocoa Powder, good quality
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
¼ tsp Salt
¾ cup Sugar
1 tsp Vanilla Extract
2 - 3 Tbsp Red food Coloring (you may have to use lesser or more depending on the color you use)

1¼ cup Icing Sugar
8 Tbsp Cream Cheese, softened 
2 Tbsp Unsalted Butter, softened 
1 Tbsp of Milk (adjust quantity to attain the right creamy frosting)
1 tsp Vanilla Extract

  • Heat oven to 180 C/fan 160 C/gas 4 and line a muffin tray with cup cake liners and set aside.
  • In a small bowl sift and mix together the dry ingredients ( Flour, Cocoa powder, Salt, Baking powder and Bicarbonate of Soda ) and set aside.
  • In another bowl, cream together the sugar and softened butter using an electric mixer, gradually add the beaten egg and vanilla extract. Mix well until well combined and reaches a creamy consistency.
  • Now add half of the dry ingredients that were set aside and half of the buttermilk, making sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together but not to over-beat. (be ready to have a flour facial :D )
  • Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough red food coloring to get the desired red color for your cupcakes. Mix well to incorporate the color throughout the batter.
  • Using an ice cream scoop or large spoon, scoop the batter evenly in to the prepared muffins tin and bake for 17 - 22 minutes or until you insert a toothpick in the center and it comes out clean. (Mine was ready by 18th min!)
  • Let the cupcakes cool completely on a wire rack.
  • To make the frosting, simply put all the frosting ingredients into a bowl and mix using an electric mixer until well combined and it has the consistency of a thick creamy frosting.
  • With the help of a spatula or a piping bag, you can frost the cupcakes.
Notes : Allow it to cool in the fridge for about 10 to 15 minutes in order to set a little before serving. This recipe would get you 12 - 14 cup cakes. Plan to have the required ingredients at room temperature as mentioned earlier in order to acquire the creamy consistency. I had reduced the amount of frosting unlike the original recipe which calls for a lot more.

                              ♥ Thank You ♥

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