Red Velvet Cupcakes

Published on in Cake, Desserts, Recipes

photo of red velvet cupcakes

My only previous experience, or incident, if you will, with a red velvet cupcake was when I spat one into the garbage bin outside Magnolia Bakery, Greenwich Village. Despite its coming highly recommended, I found the cake to taste like a combination of old cupboard and cold fat. I have steered clear of them ever since. However, upon catching up with my friend who is here from Germany, he asked if I had a good red velvet recipe. I told him my story, but said I’d investigate to see if all red velvet cakes taste like old cupboard and cold fat, or if that flavour combo is reserved for Magnolia only…

It will still probably never be my favourite cake, but these were rather good, and rather fabulous to those who are fans of the RV.

Ingredients

  • 2 1/2 cup plain flour sifted
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbs cocoa powder
  • 50 mls red liquid food colouring
  • 120 g unsalted butter room temperature
  • 1 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1 tsp white wine vinegar
  • 1 tsp bicarbonate of soda
  • Icing – 450 g cream cheese, softened
  • 120 g unsalted butter softened
  • 1 tsp vanilla extract
  • 2 1/2 cup icing sugar
  • 1 pinch salt

Method

  1. Preheat oven to 180˚C.
  2. Sift together the flour, baking powder and salt into a medium bowl. Set aside.
  3. In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste. Set aside.
  4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
  5. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.
  6. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  7. In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine.
  8. Working quickly, divide batter evenly between the cake pans and bake at 180C for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
  9. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before icing.
  10. Icing: With an electric mixer, blend together cream cheese and butter until smooth.
  11. Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase speed to high, and beat until light and fluffy.

     

 

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