Wednesday, July 17, 2013

Dessert Sometimes | Red Velvet

 
 

A quick share of a recent cupcake commission I did. I was requested to do a red-velvet cupcake with white frosting, in silver lining. It was for a tiny courthouse wedding with only the bride, groom, and a few witnesses. 

I had so much fun doing these cupcakes, because I had never made red velvet before. Now I see why it's one of the most popular flavors. It is tasty. And really moist. Although I am not a big fan of using artificial food coloring, it is still good to try baking red velvet the traditional way at least once in your life.

In the future, I would like to experiment with using beet juice as the red food coloring, which may be tricky but someday I might just be so inclined. For now, here is the traditional recipe for red velvet, which turned out delicious and pretty. 

Thank you, Cassandra!

Red Velvet Cupcakes
Adapted from Betty Crocker The Big Book of Cupcakes
Yield: 24 cupcakes Time: 1 1/2 hours (plus cooling time)

Cake Ingredients:
2 1/4 cups ap flour
1/4 cup unsweetened cocoa powder
1 tsp salt
1/2 cup butter, softened
1 1/2 sugar, turbinado
2 eggs
1 bottle (1 oz) red food coloring
1 1/2 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tbsp white vinegar

Frosting Ingredients:
2 cups butter, softened (not melted)
4 1/2 cups powdered sugar
2 tbsp vanilla extract
1/4 cup whipping cream
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edible pearls and glitter

Cake Process:
1) Heat oven to 350ºF. Line 2 cupcake pans with silver linings (remove paper that comes with them and save for another day).

2) In a medium bowl, whisk together flour, cocoa, and salt. Set aside.

3) In a larger bowl, beat 1/2 cup butter until smooth. Add sugar and blend until perfectly smooth. (This is the secret to the best baked goods! The sugar granules beaten into the butter create the texture which should be a perfect blend of airy and moist, so this stage is crucial.) Add eggs, food coloring, and vanilla. Hand mix with a spatula at this point. Mix until combined.

4) Alternately add flour mixture and buttermilk to the egg and butter mixture. Blending well in between. In the last session, add baking soda and vinegar.

5) Using a 1/4 cup ice cream scooper, evenly divide batter in the cupcake pans. Fill each about 2/3 full. Bake for 20 minutes, checking towards the end of baking with a toothpick. Remove from pans carefully, and allow to cool for 1 - 2 hours before frosting.

Frosting Process:
1) In a large bowl, beat butter until smooth. Add in powdered sugar gradually. Mix until no lumps.

2) Add in vanilla and the whipping cream. Beat for five minutes until the frosting is very fluffy and light.

3) Spoon frosting into a piping bag fitted with star tip #4B (Sunny Side Up Bakery). Swirl the frosting starting from the outside, swirl around the cupcake to the middle and back out again, but not quite to the edge for the second time around. Swirl back into the middle, pressing in and release pressure as you pull out to create the tiny peak.

4) Sprinkle with edible pearls and glitter.

5 comments:

  1. you are so good at what you do! they look absolutely perfect. (and i bet they were delicious)

    ReplyDelete
    Replies
    1. Aw thanks Jannelle!! Yum they were (indulgently so though!).

      Delete
  2. Alright, I have to make some of those and hide 'em from my boys.

    ReplyDelete
    Replies
    1. haha - they are tasty! ..and half batches work great with this recipe too. cheers!

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