When i think of Valentines Day, the first cake on my mind is the nice deep red colored red velvet cake. But despite the fact that it is the first cake, I think of my experience is not the best when it comes to baking it. In fact I always use the same recipe (normally I always try different recipes and at last I usually end up with my very own version) This recipe comes from Joy of Baking.com and besides of airy and tasty cupcakes, the recipe comes with the most amazing frosting. Instead of the classic mix, cream cheese and butter, this frosting contains a mix of cream cheese and heavy cream, which gives a much lighter and fluffier frosting then the classic one. For me it has become a favorite. Except of this recipe I would warmly like to recommend Joy of baking’s extensive video on how to succeed with this lovely cupcake.
Valentine or not, this is a delisious cupcake that certainly will be appreciated when offered to your loved ones.
Love Alexandra
Recipe
You will need:
For the cupcakes
1 1/4 cups (125 grams) sifted all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsps cocoa powder
1/4 cup (57 grams) butter, softened
3/4 cups (150 grams) caster suger
1 large egg
1/2 tsp pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
For the frosting
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) powdered sugar, sifted
2/3 cup (160 ml) cold heavy double cream
TIP!
How to:
Make the cupcakes
1. Preheat the oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, baking powder, salt and cocoa powder.
3. In the bowl of your stand 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 minuter). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4. In a mesuring 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.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. 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 20 minuter, or until a toothpick inserted in the center of the cupcakes comes out clean.
7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or use a large open star decorating tip to pipe the frosting.
Make the frosting
1. In a bowl of your stand mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the vanilla and powdered suger and beat until smooth.
3. Using th whisk attachment, gradually add the double cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
