23 Jul 2012

Red Velvet Cupcakes with Cream Cheese Frosting

The world may not be a fair place, but mommies and daddies must strive to be fair in our dealings with the children. And so today was my son's turn to bake and we decided on baking the Red Velvet Cupcake using the leftover White Chocolate Cream Cheese Frosting. But the recipe I am giving you below, has it's own Cream Cheese Frosting and you can choose to use either when you bake.

My son creaming the butter and sugar. 

His sister designated herself as his 'helper' with her much unneeded help.
I found this recipe on Brown Eyed Baker's blog, I love her blog, the beautiful layout and the fact that every recipe she's posted has been tried and tested in her own kitchen. To top it off her comments are honest and you know you can trust on the recipe she shares.

This being one of the most popular recipes voted on her blog, I knew it was worthy of a try.

They rose perfectly.

Coiuldnt wait to have our dessert after breaking fast.

What a simple and elegant cupcake by Taufik. :)
So here's the recipe for you to try and a photo of Brown Eyed Baker's Cupcake. I love her photography.

Red Velvet Cupcakes with Cream Cheese Frosting

Courtesy of the Brown Eyed Baker

Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

No comments:

Post a Comment