Wednesday, February 5, 2014

Red Velvet Cupcakes

Valentines Day is one week away, that crept up on me a little fast this year!

This Valentine's Day I'll be spending it without Mr S as he starts work at 4pm and I finish work at 6pm, we are like to ships passing in the night! 

Red Velvet CupcakesRed Velvet Cupcakes
Red Velvet Cupcakes

Luckily I have good friends, so Friday night is going to be chick flicks, wine, cheese and chocolate. Just the way I like my Valentine's to be honest!

These cupcakes are exactly the same recipe as my favourite Red Velvet Cake recipe, only halved. 

They are the perfect dessert to impress with the brightness of the red and the delicious tangy cream cheese icing.

Red Velvet CupcakesRed Velvet Cupcakes
Red Velvet CupcakesRed Velvet Cupcakes
Red Velvet CupcakesRed Velvet Cupcakes

Red Velvet Cupcakes
Makes 12

1 ¼ cups cake flour (replace 2 tablespoons of flour with cornflour)
½ tsp. baking powder
½ tsp. salt
1 tbsp. cocoa powder
2 tbsp. red food colouring
60g unsalted butter , at room temperature
¾ cup sugar
1 egg, at room temperature
½ tsp. vanilla extract 
½ cup buttermilk, at room temperature
½ tsp. white vinegar
½ tsp. baking soda

225g cream cheese, at room temperature 
60g unsalted butter, at room temperature
½ tsp. vanilla extract
Pinch of salt
1 ¼ cups icing sugar

Preheat oven to 180 degrees C and line a muffin tin with cupcake cases.
Sift the flour, baking powder and salt together and set aside.
Sift the cocoa into a small bowl and carefully mix together with the red food colouring, making sure to get all the lumps out; set aside.
In a large bowl, beat the butter and sugar until light in colour. 
Add egg and vanilla and beat until combined.
Add cocoa paste to mixture and beat until well combined, remember to scrape down the sides of the bowl as you go!
Add dry ingredients and buttermilk in three batches, starting and finishing with the dry ingredients.
In a small container, combine the vinegar and baking soda then add to the cupcake batter, fold in with a spatula.
Spoon mixture into cases, approx. ¾ full and bake for 15 minutes or until skewer inserted comes out clean.
Leave cupcakes to cool in the tin for 5 minutes before placing on a cooling rack to cool completely.

Cream Cheese Icing
Beat the butter and cream cheese until smooth and combined.
Add the salt and vanilla and beat until combined.
Sift icing sugar into mixture and beat until combined.
If icing is too soft place in the fridge for 15-30 minutes before icing cupcakes.
Pipe icing onto cupcakes using a 1M (or large star tip), starting in the middle and working your way out to make a rosette. 

Original recipe from Pinch My Salt

1 comment :

  1. I can't think of a better way to enjoy Valentine's Day than with one of these gorgeous cupcakes. I'm a yank in Oz and they don't celebrate this holiday much down here. I think these cupcakes are my new tradition.