I know that Valentine’s day calls for chocolate but I could not help sharing these cute red velvet cupcakes from The Recipe Critic. With a generous swirl of cream cheese frosting, they match perfectly with the red coloured theme of the day. While its popularity is gaining momentum in our chic and ridiculously expensive coffee shops, the red velvet cupcake is an easy 2-bowl recipe to make and enjoy at home. Its beautiful red colour comes from the reaction between the small amount of cocoa powder, buttermilk and vinegar, though it is now being enhanced with natural dyes or synthetic food colouring.

RED VELVET CUPCAKES

Ingredients:

For the Red Velvet Cupcakes

3 1/3 cups cake flour, sifted

3/4 cup unsalted butter, room temperature

2 1/4 cups white caster sugar

3 large eggs, room temperature

2 tablespoons. liquid red food coloring

3 tablespoons. unsweetened cocoa powder

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon kitchen salt

1 1/2 cups buttermilk

1 1/2 teaspoon white vinegar

1 1/2 teaspoon baking soda

For the Cream Cheese Frosting

1 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

1/4 teaspoon kitchen salt

2 teaspoon vanilla extract

4 1/2 cups powdered sugar

1 tablespoon milk

Method:

  • Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray.

  • In a stand mixer, combine butter and sugar and mix until very light and fluffy, about 5 minutes.

  • Add eggs, one at a time, beating after each addition. Whisk coloring, cocoa and vanilla together.

  • Add to butter-sugar mixture and mix well. Stir salt into buttermilk and add to batter in 3 parts.

  • Alternate with the flour, starting and ending with flour. In a bowl, stir vinegar and baking soda.

  • Add to batter and mix well. Fill cupcake liners 2/3 full with batter and bake in preheated oven.

  • Bake for 17 to 18 minutes until a toothpick inserted in the center of cupcakes comes out clean.

  • For the cream cheese frosting, mix together butter, cream cheese, salt and vanilla until smooth.

  • Add sugar, 1 cup at a time, beating well after each addition. Pipe a swirl on top of each cupcake.

  • Cool the cupcakes completely and top with cream cheese frosting. Makes 3 1 /2 dozen cupcakes.

Happy Valentine’s!

Advertisements