Foodie

Tuesday, December 14, 2010

Red Velvet Cupcakes



I have known about Red Velvet Cake/Cupcakes for sometime now but hestitate to bake some cos  the amount of red food coloring used in most recipes is of a considerable amount and it scares me.  I was glad that i get the opportunity to make some when  My friend Nellie had 2 orders for Red Velvet Cupcakes. The first order was only 4 dozens so it was quite fun to make especially she had elves (old ones) to help.  The company who ordered the cupcakes wanted their logo on every cupcakes and we had to come up with a way as to how to do that. 



All the old elves put their heads together and brainstormed - we made stensils of the logo out of plastic covers and then we sprinkled red crystal sugars on top of the cream cheese frosting, Voila, the logo came out so prominent, bright and beautiful.  The company was so happy with the result, that they made the second order of 12 dozens.  The old elves were now very efficient and tackled the 12 dozen cupcakes with ease. 


Ingredients


2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract

Cream Cheese Frosting, recipe follows


Pomergranate seeds for garnish

Method:

Preheat the oven to 350 degrees F.

Line the muffin pans with paper cup liners.

In the food processor, pulse together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Pour the wet ingredients into the food processor until just combined and a smooth batter is formed.

Divide the cake batter evenly among the lined muffin pans. you should get 24 cupcakes.

Place the pans in the oven  in 2 racks. Bake, rotating the pans halfway through the cooking, until a toothpick inserted in the center of the cakes comes out clean, about 20  - 25 minutes.

Remove the cakes from the oven and rest for 5 minutes before removing from pan onto the cooling rack to cool..  Let cool completely before topping with cream cheese frosting.

Garnish and serve..


Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 tsp vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, beat butter until light and fluffy, then add cream cheese.  Beat until cream cheese and butter are combined.  Then add the sugar, and beat on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


15 comments:

Maureen said...

Thank you Lily! I have a cousin in Ireland who is looking for a Red Velvet cake recipe for her daughters wedding 1-11-11.

So, your recipe is now going international! I am sure she will enjoy the recipe.

Maureen

Sonia (Nasi Lemak Lover) said...

This is one of the recipe that I wanted to try long time ago, but have yet to try it out. Yours look wonderful and good.

Peng said...

Ada artistic style ! Gorgeous looking, looks so royal, something about RED !

Peng said...

Ada Artistic Flair! Gorgeous looking cupcakes. There is something about the color RED !!

Anonymous said...

Can't wait to try it for x'mas. But i don't hv butter milk. What is it made from and if none, any substitute? Tks. Andria

lilyng said...

andria

no buttermilk, no problem, just add 1 tsp of lemon/lime juice or 1 tsp vinegar to the cup of milk and let it sit for 10 - 15 minutes.

Evi said...

Dear Aunt Lily,

Can we substitute buttermilk with either yogurt or sour cream, and pass the vinegar?

Thanks,Evi

lilyng said...

evi

yes you can substitute buttermilk with yogurt or sour cream but you would have to dilute with water to make a cup use 3/4 cup yogurt with 1/4 cup water.

you can omit the vinegar but the color would not be so vibrant.

Anonymous said...

dear aunty lily,
may I know what is confectioners sugar? icing sugar?
1 pound = ?g
appreciate your reply. cheers

lily ng said...

anonymous

yes confectioner's sugar is icing sugar or powdered sugar
1 pound is 454 grams

Anonymous said...

Hi lily, recently my cup cake liners always peeled of the cakes, do you know why? Last time I do not have this issue :( I baked it at 180 degree and for 15mins. The texture of the cake is great but just that the liners cannot stick onto the cake so its look ugly. Waiting for your reply.. thks so much!

lily ng said...

anonymous

Are you letting them cool in the pan? I remove them as soon as they come out of the oven and let them cool on a rack. Also, NEVER spray the liners with non-stick spray. Letting them cool in the pan causes condensation to form around the liners and get between the paper and the cake causing it to loosen. Water + paper can never be good! sometimes it is the cheaper cupcake liners or greaseproof ones have this problem

Anonymous said...

Hi lily thk u for your reply, I took it out soon after out of oven. Do u hv any liners to recommend or where u bought yours? Last time I do not hv this problem just can't figure out why now always happened!
Fynn

lily ng said...

fynn

i use all sorts of cupcake liners, some bought here in the states, some from malaysia and have never taken notice of which was better.

Anonymous said...

Thks Lily,
Just very upset by the liners as after baking the cakes looked so ugly with the liners pulling away from the cakes. :(

Related Posts Plugin for WordPress, Blogger...