February 11, 2013

Red Velvet Cupcakes//Cream Cheese Frosting

February 14th is almost here again. That is Valentines Day if for some reason your are without this nugget of information! I think Valentines Day is a very cute occasion. It's really sweet, one day a year where you express your love for another. 

For some, it is a day filled with lovely surprises: red long stem roses, champagne and neat hand writing inside a cute card, signed lovingly from your one and only. Ok, does this happen? Like, in real life? Or is it only in the movies? Sappy, rom-com movies that star two beautiful highly paid actors-a movie that I will no doubt like. If Ryan Gosling is the male lead, I can't deny that I won't.  

If you are so fortunate to have a Valentine, perhaps you will receive a cupcake this February the 14th that looks like the one below. Lucky you, that is adorable.

However, not everyone is so fortunate to have a Valentine this year. That is why you may receive the below cupcake from a fellow single house mate or a sarcastic sibling. Then again, you may bake it and give it to yourself. Who cares, who's going to be watching?  

What is more appropriate than a red velvet cupcake for Valentines day? Red to go along with the red roses, the red love hearts, the red strawberries etc etc!

Even if you don't care about Valentines Day, these are a great cupcake to make and have all year round. A fluffy chocolate flavoured cupcake generously frosted with a tangy cream cheese frosting is acceptable any day, anywhere and at any time! Perhaps now?


Holly, x

Cream together the butter and sugar before adding in the egg and vanilla extract.

Slowly add in a 1/3 of the flour/cocoa powder mixture, alternating with the buttermilk until just mixed.

Add preferred gel food dye to the cupcake batter to give it its signature red look. 

Sometimes liquid food colouring can affect the outcome :) We want these cupcakes to turn out perfect!

Lastly, mix together the white wine vinegar and baking soda and fold the bubbles into the cupcake batter.

This vinegar/baking soda mixture lightens the cupcakes as they bake...making them cloud like and just the fluffiest thing ever!

Divide the cupcake batter evenly between 12 cupcake cases and bake...

...for 20-22 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.

Recipe, makes 12 cupcakes

185g Granluated Sugar
90g Butter, softened
1 Egg
1 1/2 Tablespoons Good Quality Cocoa Powder, (Green and Blacks)
225g Plain Flour
1/2 Teaspoon Salt
200ml Buttermilk*
1-2 Tablespoons Red Gel Food Colouring
1 Teaspoon Vanilla Extract
3/4 Teaspoon White Wine Vinegar or White Vinegar
3/4 Teaspoon Baking Soda

Preheat an oven to 180°C and line a cupcake tray with 12 paper cases.
In a mixer beat together the butter and sugar on medium speed until light and fluffy-3 minutes. Use a spatula to clean down the bowl.
Add the egg and vanilla extract and beat until combined. Clean down the bowl.
Sieve together the flour, cocoa powder and salt.
With the mixer on low add 1/3 of the flour mixture followed by 1/2 the buttermilk. 
Alternate the flour and milk until all gone-making sure to end with flour.
Mix in 1-2 tablespoons of red gel food colouring-depending on how vibrant yours is.
In a little bowl, stir together the vinegar and baking powder until foaming.
Fold the bubbles into the cupcake batter.
Divide the cupcake batter between the 12 cupcake cases and bake for 20-22 minutes at 180°C  or until a toothpick inserted into the centre of the cupcakes comes out clean. 
Allow to cool in tin for 5 minutes before removing to a cooling rack.
Allow to cool completely before frosting.

*to make buttermilk, add 1 tablespoon of lemon juice to 200ml milk and allow to stand for 5 minutes. 

Cream Cheese Frosting

500g Icing Sugar, sieved
175g Cream Cheese
50g Butter, softened
1 Teaspoon Vanilla Extract
1-2 Tablespoons Milk
Sprinkles/Edible letters (I got mine in Dunnes Stores)

In a mixer fitted with a paddle, beat together the butter, cream cheese, vanilla extract and 1/2 of the icing sugar until light and fluffy-2 minutes.
Add the remaining icing sugar and beat for another minute.
Add a little milk if the frosting it too thick.
Spread or pipe onto cooled cupcakes.

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