Joining the Cupccake Family: Red Velvet Cupcakes

There is something catchy about red velvet color. It's probably the vibrant red color that grabs your attention to pick one up and try one. Afterall, we eat with our eyes first! Upon biting into a red velvet cupcake, it is irresistible to not love it because it is essentially a chocolate cupcake that is not brown. I have made red velvet cupcakes several times but this my first time blogging about my red velvety experience. I typically use Johnnie Gabriel's recipe featured on Paula Deen's show but I felt like experimenting with different red velvet recipes and opted for a recipe from Joy of Baking. I remember when I first stumbled upon this website, it had an excellent of repetoire of recipes but the recipes have been updated and improved since then. Everything I have made from this website has not disappoint. Recently, videos have been added on how to make certain sweet treats like red velvet cake. The results of my experiment?  A great little concoction of a cupcake! It was moist on the inside with a great balance of cocoa flavor. The cream cheese was of course delicious, if I do say so myself. This recipe keeps the integrity of the cream cheese flavor which compliments the cupcake perfectly. It's annoying when I eat a red velvet cupcakes with cream cheese frosting that is so sweet that I don't taste the cream cheese. I can definitely taste the cream cheese in this frosting which makes this recipe a winner in my eyes.  Before the cream cheese frosting! The finished product! Red Velvet Cupcakes compliments of Joy of Baking Ingredients 1-1/4 cups (125 grams) sifted cake flour 1/4 teaspoon salt 1 tablespoon regular or Dutch-processed cocoa powder 1/4 cup butter, at room temperature 3/4 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 cup buttermilk 1 tablespoon liquid red food coloring 1/2 teaspoon white distilled vinegar 1/2 teaspoon baking soda Cream Cheese Frosting 4 ounces cream cheese, room temperature 1/4 teaspoon pure vanilla extract 1/4 cup confectioners' (icing or powdered) sugar, sifted 1/3 cup cold heavy whipping cream (double cream) (35-40% butterfat)

Directions

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

2. In a large bowl sift together the flour, salt, and cocoa powder.

3. 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. 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 to the butter mixture, 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 cake batter. 

6. Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes 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.

Cream Cheese Frosting

1.  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Yield: 12 cupcakes

 One for you and one for me!