Red Velvet Cupcakes for Mother's Day

This Mother's Day I baked my mum's favourite Red Velvet Cupcakes with Cream Cheese Frosting! Personally, I too like Red Velvet for its rich Red Colouring, mild chocolate flavour and not forgetting the sweet yet tangy Cream Cheese frosting. I have baked this couple of times and it never fails to produce the same remarkable result and applause from my family.

Just once, I used a recipe which called for vegetable oil instead of butter. Since the recipe was recommended by a professional chef, I thought of giving it a shot.... BIG MISTAKE!!! The strong smell of the oil refused to go even after baking! What a waste of ingredients!! All had to go into the trash and I had to start all over again from scatch, using butter this time. So to save the trouble, after endless research I have decided to stick to one recipe that has given me rave success at home.

 

Recipe:	Red Velvet Cupcakes
Courtesy:	www.joyofbaking.com/ &  http://pinchmysalt.com/
Yield:	20 to 24 cupcakes
INGREDIENTS
2 1/2	cups	sifted cake flour (measure after sifting)
1	teaspoon	baking powder
1	teaspoon	salt
2	tablespoons	unsweetened cocoa powder
2	oz.	red food colouring (two bottles) (If that scares you, add gradually,
		increasing quantity until you get the redness you desire)
1/2	cup	unsalted butter, softened
1 1/2	cups	sugar
2	large	eggs, at room temperature
1	teaspoon	vanilla extract
1	cup	buttermilk, at room temperature (alternatively you can make your
		own by  adding 1 tablespoon of white vinegar or lemon juice to
		1 cup (240ml) of milk)
1	teaspoon	white vinegar
1	teaspoon	baking soda
PREPERATION
1. Preheat oven to 350 degrees F (175 degrees C) and line 20 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time until incorporated. Add the vanilla extract and beat until combined.Scrape down the sides of the bowl.
4. In a cup whisk the buttermilk with the red food colouring. 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.
5. In a small bowl, combine the vinegar and baking soda. Yes the mixture will fizz!! Quickly fold into the cake batter. (Because baking soda starts to react with the batter right away, try to get the cupcakes into the oven as quickly as possible.)
6. Working quickly, use an ice cream scoop to fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean. Check early and don’t over bake!
7. Cool the cakes in their tins on a wire rack for 10 minutes then remove from pan and allow to cool completely before frosting. Frost cupcakes with creamy classic Cream Cheese Frosting (refer to recipe below). I used a large 1M Wilton open star decorating tip to pipe the frosting.

                       

Recipe:	Cream Cheese Frosting
Yield:	20 to 24 cupcakes
INGREDIENTS
8	oz.	(227 grams) cream cheese, room temperature
1/2	teaspoon	vanilla extract
1/2	cup	(60 grams) confectioners' (icing or powdered) sugar
2/3	cup	(160ml) cold heavy whipping cream (double cream) (35 - 40% butterfat)
PREPERATION
1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the vanilla and confectioners’ sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Note: Notice the 2 different kinda swirls... Hahaa I kinda experimented. See the frosting on the front right, I started the frost from middle swirling outwards. The frosting at the back left, I started outwards to middle.. Pretty ain't they!!  :)