Friday, February 27, 2009

Red Velvet Cupcakes

This was my first attempt at making Red Velvet Cupcakes. I'm going to go back to the drawing board with this one, but thought I would post them anyway - afterall that's what this is for!

A lot of the recipes I came across had reviews saying how oily the cupcake was. So I was a bit worried, wondering if this recipe would come out dripping - Not moist enough! Also, I also used
1 1/2 bottles of red food colouring - not red enough! And, I'm not sure why, but it was like when the cupcake baked, the food colouring was drawn to the centre so when you unwrapped the cupcake it looked like it was a chocolate cupcake. When you bit into it, was when you saw the red. That was kind of cool, but I want to see ALL red! So the Red Velvet Cupcakes will go back to the test kitchen!

Red Velvet Cupcakes (Makes 24)

3 1/2 cups cake flour (not self-rising)
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large eggs
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp pure vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Preheat oven to 350 degrees.

Line cupcake pan with cupcake liners and set aside.

In a small bowl, sift the cake flour and set aside.

In a large bowl, with an electric mixer on medium speed, cream the butter and sugar 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 together the red food coloring, cocoa, and vanilla.

Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk.

Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. 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 cupcake cups. Bake for 22 to 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.

Cream Cheese Frosting with Shredded Coconut

8 oz. Cream Cheese (I used light)
1/2 cup butter
1 tsp pure vanilla extract
2 1/2 cups *powdered sugar
2 cups shredded, sweetened coconut

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth). Pour the coconut onto a plate. Lightly roll the cupcake tops in the coconut so that it's covered. Serve.

*If you want a thicker frosting, more powdered sugar can be added (up to 4 cups).

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