Monday, August 29, 2011

Red Velvet Cupcakes

The color scares me. D=
Red Velvet Cupcakes
Recipe adapted from Brown Eyed Baker

56 g
Unsalted butter, room temp
150 g
Granulated sugar
3 tbsp
Unsweetened cocoa powder
2 tbsp
Red food coloring
½ tsp
Vanilla extract
½ cup
135 g
All-purpose flour
½ tsp
½ tsp
Baking soda
1½ tsp
Distilled white vinegar



1. Preheat oven to 180°C. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.


I fail at making frosting. T.T Please follow the cream cheese frosting recipe by Brown Eyed Baker or any you prefer.

Make your own buttermilk: ½ tbsp white vinegar (you can use cider or lemon juice) plus enough milk to make ½ cup. Let stand 5-10 minutes.

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