Red Velvet Cupcakes

by getfilmy

Adapted from Nigella Lawson Kitchen

Let’s face it, the reason we love Red Velvet Cake is because it’s red.

I also think we just love the word “velvet”.

When you put them together, we don’t stand a chance.

Red Velvet? Yes please.

It’s even better in cupcake form. Coz cupcakes are easier to eat.

Also, cupcakes are cute. They’re so cute they survived food trend burnout.

And everybody loves Cream Cheese Frosting.

Or any frosting, really.

(“Frosting” is also a great word. If I were a pet person, I’d totally have a pet named Mrs. Frosting.)

Ingredients

For the cupcakes:

1/2 cup plus 1/3 cup (100 gm) all purpose flour

1 tablespoon cocoa powder, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons (1/2 stick) unsalted butter, room temp

1/2 cup granulated sugar

1/2 tablespoon red food coloring

1 teaspoon vanilla

1 egg, room temp

1/4 cup plus 2 tablespoons buttermilk, room temp

1/2 teaspoon cider (or white) vinegar

For the Cream Cheese Icing:

8 oz confectioner’s sugar

2 oz cream cheese, soft

4 tablespoons (1/2 stick) unsalted butter, soft

1/2 teaspoon cider vinegar (or vanilla extract)

Cocoa powder for dusting (optional)

Method

Cupcakes:

Preheat the oven to 325. Line a cupcake tin with cupcake liners.

Whisk together the flour, cocoa, baking powder and baking soda. Set aside.

In a separate bowl, cream the butter and sugar until pale and fluffy, then beat in the food coloring and vanilla.

Add a spoonful of the flour mixture, beat, then add the egg and beat until incorporated. Gradually add the rest of the flour mixture, being careful not to over mix.

Pour in the buttermilk and vinegar and beat again until you have a cohesive batter.

Divide into a cupcake tin, filling each cup about 1/3 of the way full.

Bake 15-20 minutes are until the tops spring back when you touch them (or when a tester comes out clean). Cool on a wire rack.

Icing:

In a small bowl, whisk the icing sugar, butter and cream cheese together until the mixture is creamy. Add the vinegar or vanilla and incorporate well.

When the cupcakes are completely cool, ice the cupcakes however you please. I used a piping bag though the results are far from professional! Dust with cocoa powder if desired.

Makes 12 really red cupcakes.

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