RED VELVET CUPCAKES

9 February 2015

Red velvet cupcakesSo Valentines is coming up. You know the commercial reminder of my impending spinsterhood. Yes, it’s true: there is no Mr. TFA… yet ; )

Anywho, they say nothing says I love you like red velvet cupcakes. Personally I think nothing says I love you like you saying I love you. However you would make me happy beyond words if you’d bake me these amazing red velvet cuppies yourself. Now THAT’s showing how much you care!

Red velvet cakes are the embodiment of lovey doviness. Full chocolaty flavors, creamy cream cheese topping and massive color popping that would make your HD TV jealous. And with my recipe you can treat your loved ones or yourself to this lovely cupcake full of loveliness.

Ingredients cupcakes (makes about 12)
110 g flour
2 tbsp cocao powder
0.5 tsp salt
55 g butter
100 g sugar
0.5 tsp vanilla
1 egg
0.5-1 tsp red icing color (I prefer Wilton’s Red no taste)
100 ml buttermilk
0.5 tsp baking soda
0.5 tbsp white vinegar

Cream cheese icing (enough to cover 24 cuppies)
200 g cream cheese
250 g butter
1 tsp clear vanilla extract
9 tbsp powdered sugar

Directions
Preheat oven to 175 C.

Sieve flour, cocao and salt together in a bowl and set aside.
Mix butter, sugar and vanilla together until somewhat creamy.
Add in the red coloring and egg and continue mixing so the red is well incorporated.
Next mix in some flour, then some buttermilk and continue alternating until you have a nice blended mixture.
In a sepparate bowl, add vinegar to soda and add to mixture.
Now gently fold in the vinegar-soda-mix so it’s well blended.
Pour mixture in lined muffin-pan so the cups are about 2/3 full.
Place in oven for about 12 minutes or until inserted toothpick comes out clean.
Leave to cool on wire rack for about 10 minutes and then remove them from the muffin pan.

red velvet cupcakes

Making creamy icing
For this icing, it’s best to have the butter and cream cheese close to room temperature.
I prefer to cream the butter and cream cheese separately and then slowly incorporate the cream cheese into the butter mixture bit by bit.
Then I add in the vanilla and continue adding the powdered sugar.
Mix on low speed until well blended and place in piping bag to pipe away.

*You can add whichever color you’d like to but I really like the contrast of the red cupcake and the cream colored icing.

If you liked this recipe, be sure to check out my other recipes here.

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