Tuesday, 21 June 2011

Red Velvet cupcakes

This recipe cannot be beaten - the BEST red velvet cakes you will ever eat!
Recipe from The Hummingbird Bakery by Tarek Malouf

60g unsalted softened butter
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar

cream cheese frosting
300g icing sugar, sifted
50g unsalted softened butter 
125g cold cream cheese

Preheat the oven to 170oC

Put the butter & sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.  Turn the mixer up to high speed, slowly ass the egg and beat until everything is well incorporated.

In a separate bowl, mix together the cocoa powder, red food colouring & vanilla extract to make a very thick, dark paste.  Add to the butter mixture and mix thoroughly until evenly combined and coloured. (scrape and unmixed ingredients from the side of the bowl with a rubber spatula).  Turn the mixer down to slow speed and slowly pour in half the buttermilk.

Beat until well mixed, then ass half the flour & beat until everything is well incorporated.  Repeat this process until all the buttermilk and flour have been added.
Scrape down the side of the bowl again.
Turn the mixer up to high speed and beat until you have a smooth, even mixture.  Turn the mixture down to low speed and add the bicarbonate of soda and vinegar.  Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Meanwhile, make the frosting by beating the icing sugar & butter together using an electric whisk, on a medium-slow speed until the mixture comes together.  Add the cream cheese in one go and beat until it is completely incorporated.  Turn up the mixer to medium-high speed  & continue beating until the frosting is light & fluffy, at least five minutes.  Do not overbeat, as it can quickly become runny.

Spoon the mixture into paper cases until two-thirds full & bake in the oven until the sponge bounces back when touched (how long this make take depends on the size of your muffin cases!)
 Leave cakes to cool & then ice.

To make a red velvet cake double the quantities of cake batter & icing & divide between three 20-cm cake tins.  Bake for 25 minuets each in the same oven temperature. 

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