My swimming buddy, Carol, is celebrating her birthday tomorrow and I wanted to make some cupcakes to take to the beach for after our swim. I've never made red velvet cupcakes before so had a look for some recipes. Unfortunately I think I picked one that isn't the best. For starters some of the measurements were wrong and it made far too many. I had to adapt it somewhat. The finished cup cakes are also a little stodgy. After that I decided I didn't trust it enough to use their frosting recipe so I went in search of a better one. The one I found is wonderful!
Anyway, here's my adapted recipe!
Ingredients for Cupcakes
125 grams sifted plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular cocoa powder
57 grams unsalted butter at room temperature
1/2 teaspoon pure vanilla extract
120 ml buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon baking soda
In a large bowl sift together the flour, baking powder, salt, baking soda 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 eggs and beat until incorporated then add the vanilla extract and beat until combined.
In a measuring cup stir in 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. ( I actually did this by hand with a wooden spoon)
Working quickly, divide the batter evenly among the 12 cupcake cups ( about half full) Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Sure is red!
Cream Cheese Frosting
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter (softened)
4 ounces cream cheese (cold)
Beat the powdered sugar 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.
Note: Do not over-beat as the frosting can quickly become runny.
I actually think they look prettier than they taste, but mum had one and said it was lovely!