Red Velvet Cupcakes

12 Mar

As you all might know, I am a huge fan of Nigella Lawson. Imagine my shock and gleefulness when I received her latest book as my Christmas gift last year. By far, this is the best work she has ever come up with. Apart from the fact that I had to substitute the non-halal ingredients, I managed to bake/cook two recipes to huge success.

Maybe, just maybe, I should attempt a “Julie & Julia” aye πŸ˜‰

From what I heard, red velvet cupcakes are normally served during Valentine’s Day and Christmas Day. I ain’t too sure on how true that is but I am very curious as to how it’d taste. When I browsed through Nigella Kitchen, I was indeed happy to see a recipe for the red velvet cupcakes. So, I finally plucked enough courage to attempt this for my baby cousin’s first birthday last weekend.

Ingredients

  • 1 2/3 cups plain flour
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 7 tablespoons soft unsalted butter (est. 100 gm)
  • 1 cup fine sugar
  • 1 tablespoon cherry red food colouring
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 teaspoon apple cider vinegar

Directions

Preheat the oven to 160 degrees Celsius and line the muffin pans with paper muffin cups.

Combine the flour, cocoa, baking powder and baking soda in a bowl. In the mixing bowl, cream the butter and sugar, beating well. When you have a soft, pale mixture, beat in the food colouring – yes, all of it – and the vanilla.

Into this vividly coloured mixture, still beating, add 1 spoonful of the dry ingredients, then 1 egg, followed by some more dry ingredients, then the other egg, followed by the rest of the dry ingredients. Finally, beat in the buttermik and vinegar and divide this batter between 24 cups in the prepared pans. Bake in the oven for about 20 minutes.

Leave them to cool on a wire rack and do not ice with the frosting (see below) till absolutely cold.

Buttery Cream-Cheese Frosting

Ingredients

  • 400 gm icing sugar
  • 125 gm Philadelphia Brand Cream Cheese
  • 1/2 cup soft unsalted butter (est. 115 gm)
  • 1 teaspoon apple cider vinegar or lemon juice
  • Chocolate rice and red sugar, for decoration (optional)

Directions

Put the icing sugar into a processor and whizz to remove lumps.

Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth frosting.

Frost each cupcake, using a teaspoon or small frosting spatula. In my case, I used a piping bag and VOILA! Looks very pretty indeed πŸ™‚

Decorate with chocolate rice and red sugar, or as desired.

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7 Responses to “Red Velvet Cupcakes”

  1. Ray Rina May 30, 2012 at 2:23 PM #

    Salam,
    May i know the recipe is for how many cupcakes? Thank you so much. Btw, do u happened to know wat setting should i use for baking this cupcake using Ariston? tk u again for ur time πŸ™‚

    • cadymcbronzie May 30, 2012 at 8:10 PM #

      W’salam Ray Rina,

      This recipe can yield 24 normal sized cupcakes. As for Ariston’s settings, I am not able to assist you on this as I am unsure. Perhaps you can google for an answer πŸ™‚

      Good luck!

  2. Ray Rina June 9, 2012 at 8:49 AM #

    Hi, Cady! I tried this recipe and it turned out well,too. The cake is soft! Ithe only thing lacking is the decor 😦 i just need to learn how to decorate the cupcake so that it looks good, too πŸ™‚ thank you again, Cady!

    • cadymcbronzie June 9, 2012 at 12:20 PM #

      Hey Ray Rina,

      Wow! You’re on a roll… Hehe πŸ™‚

      I’m still practicing my frosting/icing skills as well. So, no worries! The most important thing is the RVC turned out well. Enjoy!

Trackbacks/Pingbacks

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    […] Goat Cheese Tarts. Lo and behold, she agreed to order those as per my suggestion with the Mini Red Velvet Cupcakes. These mini chicken tarts are pretty easy to make IF you don’t wish to make the tart crust […]

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    […] Red Velvet Cupcakes are still the rave here in Singapore! And I have also seen some Instagram pictures of the Red […]

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