Red Velvet Cupcakes

4 years ago

I recently discovered that i love cupcakes! In all colours, flavours and everything! But red velvet is pretty much AWESOME! with that cream cheese frosting hmmm... so yummy!

So i made some with 2 friend of mine and decided to share with you.

Makes 12 large cupcakes
250 g sifted flour
½ tsp salt
2 tbsp cocoa powder
115 g unsalted butter, at room temperature
300 g granulated white sugar
2 large eggs
1 tsp vanilla extract
240 ml buttermilk
2 tsp red food colouring
1 tsp white distilled vinegar
1 tsp baking soda

Cream Cheese Frosting:
180 ml heavy whipping cream
125 g cream cheese, room temperature
125 g tub of Mascarpone cheese, room temperature
½ tsp vanilla extract
75 g icing sugar, sifted

1 Preheat oven to 175ºC and place rack in center of oven.
2 In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3 In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4 In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
5 In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cupcakes batter.
6 Working quickly, divide the batter evenly between the 12 (or 15) muffin tins and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
7 Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar and process until smooth. Transfer this mixture to a large mixing bowl.
8 Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to pipe the frosting.



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