For my first post I have decided to do some Red Velvet cupcakes.
They look yummy, right?
The cupcakes' name makes them justice because this cupcake is not only red but its texture is amazingly soft- just like velvet!
There are a lot of recipes on the internet to make these cupcakes but I have decided to use one from Martha Stewart.
Red Velvet Cupcakes with cream cheese frosting
(for 12 cupcakes or about 34 mini cupcakes)
- 150g flour (sifted)
- 1 Tbs unsweetened cocoa powder
- ½ tsp of salt
- 150g sugar
- 175 mL of vegetal oil (sunflower or mild olive oil)
- 1 large egg (room temperature)
- ¼ tsp red paste food coloring
- ½ tsp vanilla extract
- 120 mL buttermilk (add a tsp of lemon juice to 120 mL of milk and let it sit for five minutes)
- ¾ tsp baking soda
- 1 Tbs white vinegar
- Pre-heat the oven at 175ºC (350ºF)
- Prepare buttermilk: mix the lemon juice to the milk and let it sit.
- With an electric mixer on medium speed, whisk up sugar and oil until well combined. Add the egg while beating and then add the vanilla extract and the food coloring until well blended.
- In another bowl, mix the flour with the cocoa and salt. Blend both mixes by adding the flour mix in three portions, alternating with the buttermilk and combining it well after each.
- Mix vinegar and baking soda in a small glass and add it to the mix as soon as it produces foam.
- Pour the batter into cupcake molds, filling them up to ¾ capacity. Bake for 20 minutes – to check if the cupcakes are done, insert a toothpick and if it comes out clean, they are done. For the mini cupcakes, the baking time is 10 minutes.
- When you take them out of the oven, let them sit for 5 minutes and transfer to a wire rack to cool down.
- 120g cream cheese, cool (Philadelphia type, NOT diet!)
- 120g butter (take out of the fridge 15 minutes before using)
- 300g confectioners sugar
- 1 Tbs milk
- With an electric mixer, whisk up butter and milk with the confectioners sugar until a white cream its formed. Cover the mixer bowl with a cloth before turning on the mixer if you don't want to end up covered in sugar!
- Add the cream cheese and whisk up, increasing the speed of the mixer until smooth and creamy.
- Fill a pastry bag with the frosting and decorate the cupcakes from the center to the edges.
- If you want to have frosting inside the cupcake as well, cut out a small circle in the top of the cupcake and fill it with frosting, replacing the cut out part afterwards. Then you can frost it on the outside.
You can download the .pdf version of the recipe; click
And now, let's eat!