Tuesday, February 11, 2014

Red Velvet Cupcakes

Valentine’s Day is just around the corner and I need to celebrate with cupcakes-Red Velvet cupcakes, to be specific!  They have such a romantic feeling to them-it’s all the red I think;).

I made this cupcakes earlier last month and have been waiting impatiently to share them with you.  I didn’t eat all of them (thank goodness!) and gave some of them to my mother-in-law, Ellen.  It was her birthday so we lit one up & sang her Happy Birthday!  She served the leftovers as a treat for her painting class & said they went over really well with everybody.  I am always so happy when I hear that! :D

I adjusted the original as it was a cake & halved it so I wouldn’t have a mass amount of cupcakes.  I increased the cooking temperature & shortened the cooking time.  They seemed to tolerate it well!  I hope you enjoy these as much as we didJ  It was hard to eat to eat just one!

Red Velvet Cupcakes

Makes 12 cupcakes

INGREDIENTS
for the cake:
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup sugar
½ cup vegetable oil
1 egg, at room temperature
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon red gel coloring
½ teaspoon distilled white vinegar
¼ cup hot coffee

for the chocolate ganache:

¼ cup heavy cream
3 oz sweet chocolate

for the whipped cream cheese frosting:

2/3 cup heavy cream
¾ cup cream cheese, softened
½ cup confectioners’ sugar

DIRECTIONS

for the cake:
Preheat the oven to 350 degrees. Line cupcake tins with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder & salt.

In the bowl of a stand mixer fitted with a paddle attachment, whisk together the sugar & vegetable oil. Add in the gel coloring & adjust as needed. Add in the eggs, buttermilk and vanilla. Stir before adding the coffee & vinegar & blend everything together.

Slowly add in the dry ingredients until just combined. Divide the mixture equally between the cupcake tins.

Bake for about 18-22 minutes, or until a cake tester is inserted & comes out clean.

for the chocolate ganache:

Add the chocolate to a heatproof bowl. Set over a pot of simmering water (the bowl should not touch the bottom of the bowl) stir in the heavy cream until completely melted and smooth.
 

for the whipped cream frosting:

In a stand mixer fitted with a paddle attachment, whip the cream until thick and fluffy. Add in the cream cheese  & confectioners’ sugar until all combined.

to assemble:

Dip the cupcakes in the melted chocolate. Allow to cool down before frosting.

Decorate with a pastry bag fitted with decorative tip-any kind you choose.

Source: minimally adapted from Adora’s Box, originally from Diva's Can Cook