Valentines Day Red Velvet Cupcakes February 09 2014, 0 Comments

 

Ok ladies, its that time of year again, a time when you often see listless groups of men wondering the department stores in search of the perfect gift, when you feel bloated a majority of the time due to excessive chocolate consumption and for some of us a time when we curse at the mere sight of a pair of shoes, because, really? even the shoes have partners. To celebrate this delightfully sweet time of year we here at Ra Ra have been dabbling in the art of baked goods. We have come up with what has to be the best kind of cake to say: Be Mine?

The red velvet cupcake! A frequent guest at weddings and other lovely affairs, even a brunch with the girls. The velvety consistency of the cake paired with a dollop of moreish icing on top has made it the poster cake for events at which you may find yourself feeling decidedly loved up. So without further a due:

THE 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:
227 grams cream cheese, room temperature
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)

 

 

 

Directions:

 

Preheat oven to 175 degrees Celsius and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your 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.

In a measuring cup whisk the buttermilk with the red food coloring. 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.

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

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add theheavy creamand whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.