Thursday, November 16, 2006

Red Velvet Cupcakes

I made these yesterday for friends coming round. I decorated the icing with Chocolate chips. I now have some amercian cup measurers so I don't have to convert the recipes any more. This recipe does seem to use the maximum bowls and untensils possible but is very nice. Apprently you can get the red colour from beetroot powder - so I will get some of that next time, as I don't like using too much food colouring. I was inspired to try them after tasting Red Velvet Cake at the magnolia Bakery in NYC last year. They told me the colour was a reaction from the cider vinegar though - Fibbers! I got the recipe from

makes 36 cupcakes / 350 degree oven
3-3/4 cups cake flour

1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tartar
1-1/2 cups buttermilk
3 teaspoons cider vinegar
1-1/2 teaspoons vanilla essance
2 teaspoons red food colouring
2-1/4 cups sugar
3/4 cups butter
3 eggs
preheat oven to 350°F
sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
whisk buttermilk, vinegar, vanilla, and food colouring in small bowl to blend
beat sugar and butter in large bowl until well fluffy, 3 minutes
add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
scoop into cupcake tins
bake cupcakes until tester inserted into center comes out clean, about 20 minutes
cool in pans 10 minutes
cool completely on racks

Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese

1/2 stick butter
3 cups sifted icing sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract
bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
sift powdered sugar into a bowl or onto parchment
beat butter and cheese at medium speed until creamy
add 4 cups of the sugar and beat until combined
add vanillas and beat until combined
add more sugar until you get to the consistency and sweetness you like

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