Red Velvet Cupcakes

Red Velvet Cupcakes

This recipe is from the lovely Leony from Ma'cake who has kindly said that I could share this recipe, you should visit her she has some lovely recipes and does absolutely beautiful work. Here is the link to her recipe or you can just read it here.
http://blog.macake.com.au/2010/06/red-velvet-cupcake-recipe/#1#1

I must say these were delicious, it is the first time I have actually tasted red velvet - I know it's strange, so I will just leave it there, so that being the case I honestly can't compare, but everyone who tasted these loved them. I would say that it isn't absolutely necessary to have both the cream cheese filling and the white chocolate butter cream, although it is rather yummy with both and well when I indulge I go all the way.

So here it is

Red Velvet Cupcakes (makes about 30)

Ingredients

3 ¼ cups of plain flour, sifted

150 gr unsalted butter, room temperature

2 cups castor sugar

3 large eggs, room temperature

2 1/2 Tbsp red food coloring
3 Tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups full cream milk
1 1/2 tsp plain yoghurt
1 1/2 tsp baking soda

Directions

Preheat oven to 175°C and prepare cupcake trays.

Using an electric mixer, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the red food colouring, cocoa, and vanilla together. Add to the batter and beat well.

Red Batter

Stir the salt into the milk. Add milk to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. Stir the yoghurt and baking soda together and add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan for about 10 minutes, then remove from the pan and cool completely on a rack before icing.

Naked Red Velvet cupcakes

Cream Cheese Filling

Ingredients

300g cream cheese at room temperature (spreadable cream cheese or mascarpone are both fine) I used cream cheese
75 gr unsalted butter, softened
1 teaspoon vanilla extract
2 cups icing sugar, sifted

Directions

With an electric mixer, blend together cream cheese and butter until smooth. Add icing sugar and vanilla extract. Mix on high and beat until light and fluffy. Make a 1cm diameter hole in the middle of the cupcake about 3/4 depth and fill using a piping bag. I used an apple corer to make the holes.



Filled with cream cheese filling

Filled with cream cheese filling and dusted with icing sugar

 

 

White Chocolate Butter cream

Ingredients

80ml cream.

150g white chocolate
200g unsalted butter, softened
80g icing sugar sifted

Directions

Bring some water (about 2cm depth) to boil in a small saucepan. Remove from heat. Place a stainless steel bowl over the pan ensuring it does not touch the water. Add the cream and chocolate, stir until melted and smooth. Set aside to cool a little.

Beat the butter until light and creamy then slowly beat in icing sugar until thick and white. Beat in the cool chocolate mixture.

Pipe the icing onto the cupcake using a star nozzle by holding the nozzle vertically approximately 1cm from the cupcake, starting in the middle then working around the outside before returning to the middle to create the peak. Of course you can pipe any way you like or just dollop a spoonful of icing onto these. Enjoy xx 

Red velvet cupcake, cream cheese filling all topped off with a light white chocolate butter cream