Wednesday, November 2, 2016

Yummy Red Velvet Cupcakes Recipe

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These red velvet cupcakes look delicious, feel moist, smell irresistible and taste delightful, its just a shame they can not talk or else they would please all 5 senses.

This recipe is based around a cupcake baking tray for 12 portions, which makes the ingredients real easy to adjust if you only have a 6 portion baking tray.  One word of warning, it will upset you if you only make 6, so go for the full portion!

I buy the finished cream cheese frosting about half the time, and only make it from scratch when I have time.

INGREDIENTS (CAKE)

  • 3 small eggs
  • 2 and 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of  cocoa powder, unsweetened.
  • 1 teaspoon of  salt
  • 1 and 1/2 tablespoon of red food coloring
  • 1 teaspoon of  apple cider vinegar
  • 1 teaspoon of  vanilla extract
  • 1 and 1⁄8 cups vegetable oil
  • 1 cup buttermilk
  • 1 and 2/3 cups granulated sugar
  • 25 ml of water
  • Bar of milk chocolate (optional, keep in freezer to make it easier to grate)

INGREDIENTS (FROSTING)

  • 1 and 1/8 of a pound (lbs) room temperature cream cheese
  • 3/4 of a pound (lbs) soft unsalted butter
  • 1 and 1/2 lbs sifted powdered sugar
  • 3/4 tablespoon of vanilla extract

DIRECTIONS – cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a separate bowl sift together the following dry ingredients: flour, salt, baking soda, and cocoa powder.  Set  the bowl aside for now.
  3. Preferably in a mixer, attach your paddle attachment and then proceed to mix the buttermilk, sugar and slowly add the oil until combined.
  4. Now add the eggs, coloring, vanilla, vinegar,  and water and continue to mix well.
  5. Turn the mixer to a lower level and slowly add the dry ingredients in step 2, a little at a time.  Stop every now and then to remove any mixture stuck on the inside of the bowl.
  6. Continue to mix.  Do NOT over mix or else the batter will be a dense and chewy texture.  I basically only mix till I can not distinguish between the different ingredients.
  7. Line selected cupcake pan with paper liners.  Pour batter into the liners (remember they will rise) and bake at 350 degrees Fahrenheit for 20 minuted.
  8. Poke a cupcake with a toothpick, if it comes out clean you are done, or else bake longer (up to another 10 minutes).
  9. Let the cupcakes cool before frosting.

DIRECTIONS – frosting

  • I cheat 50% of the time and buy the frosting (in order to save time, that’s what I tell myself).
  • Whip the butter and cream cheese together until it has creamed.
  • Add powdered sugar a bit at a time into the mixture.
  • Add the vanilla essence into the mixture until combined.
  • Frost those cupcakes!
  • Optional:  Grate some milk chocolate over the top for that extra visual effect.
I hope all you lovers of red velvet cupcakes enjoyed this recipe.  If you did please share with friends using the social media buttons below.
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