Monday, 7 March 2011

Sweet Obsession: Red Velvet Cupcakes!!!!!!!!!!!

So last week I met with one of my language exchanger partners, for coffee in Selfridges. This doubled up as an opportunity for her to come to Oxford street as she hadn't been before, and as a chance for me try try the Red Velvet!!! :D
For too much money, I was finally able to try one of the yummy cakes another friend had expressed much love for. They're basically chocolate cupcake... but not!

My friend had the vanilla with pink icing and iced hearts, and I must admit, I was slightly jealous as her's looks so much nicer than mine, as mine looked like someone had a nosebleed on it...  >:(   BUT mine tasted better :P Im guessing due to the cream cheese icing! (and chocolate of course)

I'm pretty sure these picture do NOTHING for these especially as they bounced around in their little plastic homes, while we wondered around.

SO I have decided I'm going to make these (the Red Velvet), and after about 5 seconds of Googling, I found a recipe I'd like to try:

Red Velvet Cupcake Recipie

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Cupcake liners

1. Preheat oven to 250 degrees. Line two 12-cup muffin tins or silicone pans with the Cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, mix the butter and sugar together until light and fluffy, for about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!

Good luck with the red velvet cupcake recipe! I hope your red velvet cupcakes come out perfect! And i will let you know how mine turn out soon enough!!   > :3