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. 


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


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.

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