Monday 10 February 2014

Red Velvet Cupcakes (Happy Cap Goh Mei + Valentine's Day 2014)

Red Velvet Cupcakes:
125 grams sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons cocoa powder
57g unsalted butter, at room temperature
150g granulated sugar   (I used 110g)
1 large egg
1/2 teaspoon pure vanilla extract
120 ml buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
100g cream cheese, room temperature
100g butter, room temperature
1/2 teaspoon lemon juice
 90 grams icing sugar, sifted
Red Velvet Cupcakes:
Preheat oven to 160C (fan force) and line 12 muffin tins with paper cupcake liners. ( I only get 9 from this recipe)
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.
In the 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 egg and beat until incorporated.  Add the vanilla extract and beat until combined.
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 to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
Working quickly, divide the batter evenly among the muffin Bake in the preheated oven for approximately 18 -20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Let cool completely before frosting. Use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the lemon juice and confectioners sugar and beat until smooth.
*Because I only used a small amount of icing sugar, the cream is not stiff enough to pipe. Place it in the fridge for a while to harden to piping consistency, then pipe the cream to decorate.
* Store the cupcakes in an airtight container, allow to leave them to room temp before serving.