Red Velvet Cupcake

I only made half of this recipe since I only need 6 pieces of cupcakes.
You can check out the video here: Joy of Baking (Red Velvet Cupcake)

Btw, on my next post I will be talking about my new hobby. Cupcake Topper made with Marshmallow fondant. Stay tuned!!!

Red Velvet Cupcake

Ingredients:

• 1 1/4 cups (125 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
• 1/4 cup (57 grams) unsalted butter, at room temperature
• 3/4 cups (150 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (120 ml) buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda

Cream Cheese Frosting:

• 8ounces (227 grams) cream cheese, chilled
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Procedure:

Cupcake

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. Sift together the flour, baking powder, salt, and cocoa powder.

3. With you 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.

  4. In a measuring cup whisk the buttermilk with the red food coloring ( I used Wilton RED NO TASTE). 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.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

 6. Quickly divide the batter evenly among the 12  muffin cups.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

7. Cool the cupcakes before frosting.

Frosting

1. the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth
2. Add the vanilla and confectioners sugar and beat until smooth 
3. Gradually add the heavy cream and whip until it is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Note:

The original recipe calls for the cream cheese to be at room temperature. And following that, I've been having a runny frosting not only because the cream cheese softens fast but also because of the very hot weather here in the Kingdom. So I decided to bring out my cream cheese once I made my frosting for it to be more stiff and doesn't soften easily once mixed with icing sugar.

fax:
your@email.com
http://www.yoursite.com