Hi there!! I hope everybody is doing good!
Christmas is approaching, therefore, I was thinking of baking some cupcakes to bring myself closer to a more heart-warming Christmas spirit! I saw this recipe from Joy of Baking last week and had the sudden urge to bake it so badly!! Through this recipe I learnt about the importance about the baking soda and vinegar mixture, how it makes your cupcakes light and fluffy! Nonetheless, you should not over mix or beat the batter too long, and the temperature and timing is also another crucial factor to produce a satisfying result. There is a much more better looking photo but it has not been sent me yet, therefore, i decided to go ahead to post my draft without waiting for the photos. If there's a chance, I'll post the photos up for you guys soon!! Meanwhile enjoy baking!!
Makes 12 cupcakes.
Red Velvet Cupcakes:
- 1 1/4 cups (125g) Cake flour, sifted
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1 tbsp (10g) Reg unsweetened cocoa powder
- 1/4 (57g) Unsalted butter @Rm temp
- 3/4 cups (150g) Granulated white sugar
- 1 Large egg (60g with shell)
- 1/2 tsp Pure vanilla extract
- 1/2 cup (120ml) Buttermilk
- 1 tbsp Liquid red food coloring
- 1/2 tsp White distilled vinegar
- 1/2 tsp Baking soda
Cream Cheese Frosting:- 8 ounces (227g) Cream cheese @ Rm temp
- 1/2 tsp Pure vanilla extract
- 1/2 cup (60g) Icing sugar, sifted
- 2/3 cup (160ml) Cold heavy whipping cream (35-40% butterfat content)
Cupcakes:
- Preheat oven to 175C (350F) and line 12 muffin tins with paper cupcake liners.
- In a large bowl whisk or 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. Scrape down the sides of the bowl. 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 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 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 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.
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