Sunday, January 30, 2011

Red Velvet Cupcakes

I didn’t grow up a Southerner, not can I even say that I can remember eating red velvet cake growing up at all, so I can’t claim to be an expert on them.  However, this recipe from the Joy of Baking produces some excellent red velvet cake.  It’s got a very mild chocolate and vanilla flavor and is certainly bright red.

I used a milder flavored cream cheese icing to frost it.  Its recipe was:

8oz Cream Cheese

8oz Unsalted Butter

12oz Powdered Sugar

Mise en place for the cake

As always, here’s the mise en place for the cupcakes.

Lined cupcake tin

The cupcake papers go into their tins.

Dry ingredients

The dry ingredients get measured out.

Sifted dry ingredients

And then sifted together to mix and also make them light and airy.

Creamed butter and sugar

Then the butter and sugar cream together in the mixer.

The wet ingredients

The eggs and vanilla go in next.

Dyed buttermilk

Buttermilk gets mixed with red food color.

Cake batter

Then, the flour mixture and the buttermilk get mixed in, alternating between the two so that no lumps can form.

Once all the dry ingredients and buttermilk are mixed in, then the vinegar and baking soda get quickly mixed together and then folded into the cake batter.

Portioned cupcakes

The batter gets portioned out into the cupcake tins.

Baked cupcakes

The cupcakes bake at 350 Fahrenheit for about 20 to 30 minutes.  They are then removed from the tins and cooled on wire racks.

Mise en place for the frosting

Here is the mise en place for the cream cheese icing.

Finished frosting

Not much to do here, the butter and cream cheese mix together, then the powdered sugar goes in and everything mixes until its fluffy.

The red velvet cupcake army

Here is the small army of frosted cupcakes.

Red velvet cupcake

This one came out just about perfect and so it gets a solo portrait.