I was on a roll with baking a few weeks ago so who could blame me for baking cupcakes. Red velvet cupcakes... not once but twice I made them and both times I was very happy with the result.
Being a Martha Stewart recipe you would expect it to be easy to do and indeed it was. I was quite happy using the gel paste food colouring because you need to use a lot less than you might think to achieve that deep rich red colour. Delicious!
Here is a link to the recipe and here is a copy:
INGREDIENTS
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used 1.5 teaspoons of gel)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting (I used the frosting from the red velvet cake I baked based on the delicious magazine recipe)
DIRECTIONS
STEP 1
Preheat oven to 180 degrees Celsius. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
STEP 2
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
STEP 3
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
STEP 4
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
STEP 5
To finish, use a small offset spatula to spread cupcakes with frosting.
Being a Martha Stewart recipe you would expect it to be easy to do and indeed it was. I was quite happy using the gel paste food colouring because you need to use a lot less than you might think to achieve that deep rich red colour. Delicious!
Here is a link to the recipe and here is a copy:
INGREDIENTS
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used 1.5 teaspoons of gel)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting (I used the frosting from the red velvet cake I baked based on the delicious magazine recipe)
DIRECTIONS
STEP 1
Preheat oven to 180 degrees Celsius. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
STEP 2
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
STEP 3
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
STEP 4
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
STEP 5
To finish, use a small offset spatula to spread cupcakes with frosting.
No comments:
Post a Comment