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Red Velvet Cupcakes v1

Red Velvet Cupcakes

Yes, version one (v1).

Like any new blog entry this came about with the thought of “let me try making this.” I tried making Red Velvet Cupcakes and was not impressed with the outcome so I will keep trying until I have a Red Velvet that can give Duncan Hines a run their money!

The only saving grace for these v1 cupcakes was the buttercream – it covered a multitude of sins in my “great” opinion.

I like Red Velvet but it will never take the place of a good chocolate anything. Red Velvet contains cocoa powder just not enough to give me my chocolate high that I need and crave. I know Red Velvet has southern roots yet until watching “Steel Magnolias” I had never heard of it.

Red Velvet v1 was no bueno for the following reason – I thought they were dry, perhaps even a little crumbly. The taste was uninspiring – was not good or bad, just blah. Red Velvet v1 was unremarkable; quickly forgotten after being eaten. The saving grace of this cupcake was the icing. The icing was a buttercream that had hints of vanilla, cinnamon, and cheesecake (thanks to the help of cheesecake flavored oil).

A traditional cream cheese icing would have been the icing if I had not been mailing these “treasures”. I try to avoid making others sick with my food; it tends to make them not want to eat any of my creations afterward. Just a common courtesy I like to extend.

There are several different recipes for Red Velvet in my recipe binders that I am ready to try … try try another day, another blog posting.

Version 1 was a modification on Chocklit’s Red Velvet Cupcakes.

 

Red Velvet Cupcakes
Adapted from Chockylit’s Red Velvet Cupcakes
Makes 10 cupcakes

1 1/4 cup Cake flour
1/8 c Cocoa
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/8 teaspoon of Salt
1/2 cup of Buttermilk
1 teaspoon Red Wine Vinegar
1/2 teaspoon Vanilla bean paste
1/8 ounce Red food coloring paste
3/4 cup Sugar
1/4 cup Butter, softened
1 Egg
2 Tablespoons Mayonnaise

Preheat oven to 350 Fahrenheit.

Sift all your dry ingredients except sugar (flour, cocoa, baking soda, baking powder, and salt) into a medium bowl; set aside.

Whisk buttermilk, vinegar, vanilla bean paste, and red food coloring paste together in a bowl; set aside.

Cream sugar and butter together until fluffy; add egg and mayonnaise until incorporated.

Add half of the dry ingredients and half of the wet ingredients to the creamed mixture and mix together. Add the remaining dry and wet ingredients to the creamed mixture and incorporate until mixed.

Add batter to the cupcake liners (that are of course in your cupcake/muffin pan); fill the liners 3/4ths full.

Bake at 350 Fahrenheit for approximately 17-20 minutes; middle should be “springy”.

Cool for approximately 1 hour to 1 hour and a half.

“Cheesecake” Buttercream Icing
Adapted from Wilton’s Buttercream Icing
Makes 3 Cups of Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon ground cinnamon
6 drops of Cheesecake Flavored Oil
1 teaspoon butter vanilla flavoring
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons half and half

Cream shortening and butter in a large bowl. Mix until thoroughly incorporated, approx 3-5 minutes. Add cinnamon, cheesecake flavored oil, and butter vanilla flavoring to creamed mixture and blend. Next add powdered sugar to the blended mixture 1 cup at a time until all has mixed together, will be stiff. Add half and half to mixture and beat until light and fluffy, if still thick continue to add half and half by the teaspoon until you achieve the light and fluffy texture needed.

Icing the cupcakes
You can use what ever method you would like to ice your cupcakes.
1. Frost your cupcakes the old fashioned way with a knife/ small spatula.
2. Add icing to a pastry bag and snip a large hole off at the end of the bag and pipe buttercream onto the cupcakes.
3. Add icing to a pastry bag with a large tip (such as the French Tip) and pipe buttercream onto the cupcakes.

Remember if shortening makes you leery, you can always substitute it with butter; however if your cupcakes are going to be traveling (especially in the summer months) the shortening may not be a bad idea!

Until Next Time,
Jennifer

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