Friday, 11 April 2014

Red velvet Cupcake with Cream Cheese Frosting

Red Velvet cupcake with cream cheese frosting the most loveable cupcake of them all. I ask all of my girl friends and they all chimed red velvet cupcake! I wonder why ? I think its the luscious red and and yummy chocolate cupcake. Who doesn't like chocolate? I know I do. 

Red Velvet Cupcakes with Cream Cheese Frosting (adapted from Joy of Baking)

Makes: 12 cupcakes 
Cooking time: approx. 1 hour

11/3 cup vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
1 Vanilla bean
3 Tablespoon of red food colouring 
21/2 cups of all purpose flour
2 cups sugar 
1 teaspoon salt 
1 tablespoon unsweetened cocoa powder

For the Frosting

227 grams cream cheese, at room temperature
1/2 teaspoon pure vanilla essence
1/2 cup icing sugar, sifted
2/3 cup cold heavy whipping cream

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

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, scrape the vanilla pods and add into the mixture.

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.
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. Gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

I use a ziplock bag and jus cut a small hole on the edge of the bag and pipe away.