Red Velvet Cupcakes for 1st Moniversary

Yay! It’s Vanillyn’s full month today! I thought anniversary might not be a suitable word, so I’ll call it moniversary. And what’s a celebration without cakes right? So for this 1st moniversary, I made Red Velvet Cupcakes. I mean it’s red, and red is always an auspicious color isn’t it?

I’ve made lots of red velvet cupcakes using recipes from various sources and today, I am sharing one of my favorite recipes, which I adapted from the mini book, The Hummingbird Bakery Cupcakes and Muffins. This cake has the perfect texture with just the right amount of cocoa powder that adds a slight chocolaty taste to it, moist enough and the sweetness is just right. The recipe called for 2 tablespoons of red food colouring, I actually felt irky about it so I cut down to 2 teaspoons, the colour is still pretty red. As for the cream cheese, I used my own which I’ve gone through trial and error to get it to the right consistency I desire that was also not too sweet.

And here, I also would like to thank my family for tolerating me on making a mess in the kitchen, for understanding and forgiving me on spending lesser time with them ever since I dedicated quite a substantial amount of time on this blog. Thank you B for allocating time to ‘qualify’ my post despite your busy schedule. I also want to thank those who encouraged and supported me, and everyone who visited my blog. I promise to bring more yummy goodies so please do not forget me and stay tune folks!

Red Velvet Cupcakes with Cream Cheese Frosting

For the cupcakes (Adapted from The Hummingbird Bakery Cupcakes and Muffins) Yields 12 cupcakes

Ingredients

60g / 4 tablespoons unsalted butter, at room temperature

150g / 3/4 cup caster sugar

1 egg

1 tablespoon unsweetened cocoa powder

2 teaspoons red food colouring (I use Wilton no taste red gel) Original recipe use 2 tablespoons Dr. Oetker red food colouring

1/2 teaspoon pure vanilla extract

120ml / 1/2 cup buttermilk

150g / 1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons white vinegar (I use apple cider vinegar)

Directions

• Preheat the oven to 170C (325F) Gas 3.
• Put the butter and the sugar in a stand mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
• In a seperate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick, dark paste. (My tip: if the paste seems too dry, add a little of the buttermilk) Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
• Turn the mixer down to low speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. (My tip: I beat for about 15 seconds). Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer to medium speed and beat until you have a smooth, even texture (My tip: I beat for about 15 seconds).
• Turn the mixer down to low speed and add the baking soda and vinegar (My tip: I combine the baking soda and vinegar in a small bowl {it will fizz up} and add immediately to the batter). Turn up the speed again and beat for couple more minutes. (My tip: I beat for one minute and it’s fine)
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come out clean.
• Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cream Cheese Frosting enough to generously frost 12 cupcakes

Ingredients

250g cream cheese, room temperature

50g unsalted butter, room temperature

1/2 cup icing sugar, sifted

Directions

• Put the cream cheese and butter in the bowl of a stand mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until well combined.
• Add the sifted icing sugar and beat on medium-high speed. Beat until the frosting is light and fluffy, about 3 minutes. Do not overbeat, or it will become runny.
• Scoop the frosting into a piping bag fitted with your desired piping tip and frost on cooled cupcakes.