Red Velvet Cupcakes for Valentine's Day

Thursday, January 29, 2015

Red Velvet has always been my favourite cupcake flavour of all. Although it feels slightly weird knowing there is nothing "red" or "velvet" about the cupcake (it is actually a chocolate cake with red food colouring), I cannot agree more that it tastes delicious when paired with cream cheese frosting. Its red look gives it that added "wow" factor as well!

Since Valentine's Day is coming up, there is no other cupcake that is more appropriate for the occasion than the Red Velvet. So here's my favourite recipe and a few tips to get your cupcakes ready for 14 February with our cupcake kit

I have tried a lot of different Red Velvet recipes, but this is the easiest and it makes super moist cupcakes! Have a go and let me know what you think!

Red Velvet Cupcakes with Cream Cheese Frosting Recipe
makes 12 normal size cupcakes and 6 mini ones

Cupcakes -

170g          Unsalted Butter, softened
180g          Sugar
3 tbsp.       Unsweetened Cocoa Powder
1/2 tsp.      Baking Soda
170g          All-purpose Flour
2                Large Eggs
3/4 tbsp.    Red Food Colouring
2 tsp.         Vanilla Essence
1/2 cup      Milk
1 tsp.         White Vinegar
pinch         Salt

* I like my cupcakes a little less sweet so I always reduce the sugar by 20%. For normal sweetness, try 225g of sugar instead.
* Always use liquid food colouring for Red Velvet. For gel colouring: use 3/4 tsp. red gel and fill the rest with water to 3/4 tbsp.
* Feel free to add as much/less colouring as you wish! As you can see in the photo below, this portion of food colouring would not give you a bright red cupcake (some people prefer to have even less).

1. Preheat oven to 175℃ and line your muffin cups.
2. In a mixing bowl, sift together flour, cocoa powder, baking soda and salt.
3. In a separate mixing bowl, whisk together butter and sugar until pale and fluffy.
4. Add eggs one at a time, whisk until mixed after each addition.
5. Add red food colouring and vanilla essence into the egg mixture and whip until combined. (You will see a really bright red now. Don't worry, the colour will even out after you add the flour and milk!)
6. Add vinegar into milk and let it set for 2 - 3 minutes. (you should see clots within the milk)
7. Add milk mixture and flour mixture to cupcake mixture, alternating in 3 separate batches. Whisk until combined on low speed in between each addition.
8. Fill each muffin cup around 2/3 full. Bake in preheated oven for 20-24 minutes or until cake tester comes out clean (10 minutes for mini cupcakes).
9. Remove from oven and cool for 2 minutes in muffin tin (Remember to take your cupcakes out to cool after 2 minutes or the paper cup will go soggy!) Transfer to cooling rack to cool completely.

Recipe adapted from Cooking Classy


Cream Cheese Buttercream -

113g        Butter, softened
250g        Cream Cheese, cold
3 cups      Icing Sugar, sifted
1/2 tsp.    Vanilla Essence
1/8 tsp.    Salt
3/4 tsp.     Lemon Juice

1. In a large mixing bowl, whisk together butter and cream cheese until high speed, until pale and fluffy.
2. Mix in vanilla, salt and lemon juice. Whisk until combined.
3. One spoon at a time, add icing sugar and whisk until smooth after each addition. (Try to be patient and really whisk well after each spoon of sugar for a super smooth buttercream!)

* Cream cheese frosting comes out softer than other buttercream, pop it into the fridge for 10-15 minutes if you are using patterned piping tips. I used Wilton 1M tip for mine.


Assembling:

- Red Velvet Cupcakes
- A batch of Cream Cheese Buttercream
- Wilton 1M tip
- Piping Bag

1. Make sure your cupcakes have cooled down completely before you put buttercream on top (or they will melt!). It usually takes around 20 - 30 minutes in room temperature.
2. If you have refrigerated your buttercream, take it out and whisk well. Make sure the firmness is even throughout the batch.
3. Cut the tip of your piping bag, just enough for your piping tip to poke through.
4. Scrape half of the batch of the buttercream into the piping bag and put the rest back into the fridge.
5. Squeeze all the air out from the piping bag until a small bit of the buttercream came out. Now you are ready to decorate!
6. Start from the middle, pipe a small amount of buttercream into the centre.
7. Applying even pressure and slowly work your way around. Start applying less pressure gradually when you are about to reach the outer edge of the swirl. At the end of the swirl, do a quick pull towards the direction you were going to finish off.

* I often leave a bit of space and would not pipe too far to the edge, especially if I'm going to put it into a cupcake box and transport it to another location. Fully covered cupcake is gorgeous, but beware of the mess when you try to take the cupcake out of the box, or having all the cupcakes stick to each other inside the box!












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