Red Velvet Cupcakes
Sorry for the absence! You should know I am one of the worst people at multitasking. I can only concentrate and do one thing at a time in life and for the past couple of months that was uni and exams, then there was the family holiday and then straight after that I rushed off to archaeology field school. But now I am completely free and eager to bake and share recipes again! There has been a backlog of recipes I really want to try so lets get this blog up and rolling!
These Red Velvet Cupcakes are Joy the Bakers favourite. After making them myself I can say that they are now a favourite of mine and my friends!
I’ve always been curious about red velvet cakes and always thought of them to be only chocolate cake with red food coloring. I was surprised when I tried these cupcakes! They didn’t taste like any ordinary chocolate cake at all. It was soft and moist and velvety. My friend even described their taste as “sophisticated”. I suppose that’s the best way to describe them, a sophisticated chocolate cake. Is it the red food coloring that gives the cake that distinct red velvet taste? I dare not try drinking food coloring but maybe one day I will try the recipe without it.
The tang of cream cheese frosting is always a good addition on any cake but this one has an extra kick of cinnamon which pairs well with the subtle taste of cocoa in the cupcakes. Delicious!
Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
Recipe from Joy the Baker
makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 Tablespoons unsweetened cocoa powder
2 1/2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
double recipe to frost a 2 layer 9-inch cake
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese
scant 1/4 teaspoon ground cinnamon
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.