Monday, 13 February 2012

Mini Red Velvet Cupcakes with Cream Cheese Frosting

Valentines day is quickly approaching (as in its tomorrow) but due to midterms which are quickly approaching, what little free-time I had to bake before, no longer exists. And so here's another recipe from them archives. My goal for reading-week is to actually bake something! So hopefully next next there will be a REAL blog post. In the meantime here's the classic Valentines day recipe of mini red velvet cupcakes. This recipe was delicious, but the best part about it was the vegetable oil that reminded me of the moist cake-box recipes. Recipe courtesy of Martha Stewart.

Red Velvet Cupcakes:

2 1/2 cups cake flour, sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
1/2 teaspoon red gel-paste food colouring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar

Whisk together the cake flour, cocoa and salt in a medium bowl and set aside.

In a large bowl, on medium-high speed beat the sugar and oil. Beat eggs, one at time until each is fully mixed. Mix food colouring and vanilla.

Reducing the speed, add flour mixture in three batches alternating with buttermilk. 

In a separate, small bowl stir together the vinegar and baking soda, which will react. Add to the batter and mix at medium speed for 10 seconds.

Divide the batter among the cups and bake at 350 for about 20 minutes (for regular cupcakes and less for minis).

Cream Cheese Frosting

1 cup unsalted butter
12 ounces cream cheese
4 cups icing sugar
3/4 pure vanilla extract

Beat butter and cream cheese until light and fluffy, on medium. Lowering the speed, add the sugar half a cup at a time and vanilla, beating until completely combined and smooth.

Happy Valentines Day! (and happy bachelor night :) )

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