I had never seen or heard about Red Velvet aka Red Devil Cupcake before until I started blogging and trying to find some cupcake recipes...then walla...I found a very tempting picture of the cake and since then on I've been wondering how does the cake taste like. After much consideration, I then decided to make some and try it myself just to see how it taste..and the outcome..not bad though..
Here is the recipe that I get from http://www.marthastewart.com/
RED VELVET aka RED DEVIL CUPCAKES
Ingredients (makes 24)
2 1/2 cups cake flour (not self-rising), sifted
2 tbs unsweetened Dutch-process cocoa powder (I used ordinary cocoa powder)
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil ( I used corn oil)
2 large eggs, room temperature
1/2 tsp red gel-paste food color ( I used 1 tbs liquid red coloring)
1 tsp pure vanilla extract
1 cup buttermilk (I used 1 cup fresh milk mix up with 1 tbs white distilled vinegar-let it stand for about 10 minutes before using it)
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Cream Cheese Frosting
Ingredients
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners' sugar, sifted ( I reduced the sugar into 2 1/2 cups)
3/4 tsp pure vanilla extract
Directions
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Here are those beautiful and extremely tempting Red Velvet cake and cupcake I saw online..
Here is the recipe that I get from http://www.marthastewart.com/
RED VELVET aka RED DEVIL CUPCAKES
Ingredients (makes 24)
2 1/2 cups cake flour (not self-rising), sifted
2 tbs unsweetened Dutch-process cocoa powder (I used ordinary cocoa powder)
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil ( I used corn oil)
2 large eggs, room temperature
1/2 tsp red gel-paste food color ( I used 1 tbs liquid red coloring)
1 tsp pure vanilla extract
1 cup buttermilk (I used 1 cup fresh milk mix up with 1 tbs white distilled vinegar-let it stand for about 10 minutes before using it)
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Cream Cheese Frosting
Ingredients
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners' sugar, sifted ( I reduced the sugar into 2 1/2 cups)
3/4 tsp pure vanilla extract
Directions
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Here are those beautiful and extremely tempting Red Velvet cake and cupcake I saw online..
From Pickycook:
From Womansday:
From Photoshimona :
0 comments:
Post a Comment