Red Velvet cupcakes

I've always wanted to make red velvet cupcakes because it seems to be the popular type of cupcakes everywhere online especially in the states! After being in New York earlier this year you can't go into any cupcake store without seeing a red velvet cupcake! These cupcakes are also sold in general grocery stores along the road!

I realised that red velvet cupcakes is the same as chocolate cupcakes just with the red colouring and vinegar mixed with soda perhaps to give it that different texture?

Anyway, this is definately a very popular cupcake especially with the vibrant colour and delicious cream cheese topping!

Red Red Red!

Cream cheese topping

Wrapped up for hubby to bring to work for his team as his birthday cakes lol!

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Recipe from Joyofbaking =D