During late August and until midle of September my family has a rush of birthdays, and famely and friens can show up on the door steps any time for a cup of coffee.
So after spending time this morning in the kitchen, I now have a lot of Red Velvet Cupcakes in my fridge and we are ready for visitors any time.
Today is my youngest son Simen 19th birthday <3 Congratulations!
Red Velvet is designed as a fun tribute on any cake table. Actually it is a very light and mild chocolate cake. So it is entirely up to each one if they want to add the red color to spice them up a bit. The good taste will be the same either way!
- 9.2 oz (260 gr) cake flour *
- 7.5 oz (210 gr) sugar
- 1 level tsp baking soda
- 1 level tsp baking powder
- 1 level Tbsp cocoa powder
- 1.5 tsp vanilla sugar / vanilla extract
- 5.8 fl oz (1.7 dl) buttermilk
- 2 small / medium egg
- 1 tsp acid: as apple vinegar, lemon, etc.
- 4.6 oz (130 gr) canola oil
- 1.2 oz (35 gr) butter
- Red color **
* If you have no cake flour. You can use all p flour and substitute 2 Tbsp of all p flour and replace it with 2 Tbsp corn starch.
** If using liquid food coloring, add 1 – 2 Tbsp more flour to the batter.
Cream cheese butter cream!
- 5.3 oz (150 gr) butter
- 8 oz (200 gr) cream cheese natural
- 1 teaspoon vanilla
- 10.3 oz (290 gr) powdered sugar
Let`s make us some cupcakes !
Melt the butter in a small sauce pan over low heat, remove the sauce pan from the heat.
Pour in the buttermilk and and combine.
In a small bowl add eggs and beat until slightly light and combined.
… pour in the eggs to the milk mixture. Beat until well combined and set aside.
In the mixing bowl sift together flour, cocoa powder, baking soda and baking powder.
You can also beat using a wisk to break up any lumps and provide air into the flour.
Are you using vanilla sugar, add it to the flour mixture.
Add the red color and the acid to the milk mixture and stir to well combined. If you use vanilla extract, add it to the milk mixture.
Pour the liquid in to the mixing bowl with the flour , all at once. Start the mixer on low speed and beat until just combined (about 30 seconds)
Stop the mixer and scrape sides and bottom of bowl using a rubber spatula.
Re start the mixer, now om high speed and count to 10 and STOP!
The cupcake batter ready.
Fill muffin liners up 2 /3 with batter.
Bake at 350 F (180C) degrees for 17 – 20 minutes.
Until a stick inserted in center of cake comes out dry or you feel the top bouncing back if you press lightly on top with your fingers.
Let them cool in the muffin tray for 10 minutes before transfering them on to a wire rack.
If there has developed domes on top of the cupcakes during baking, gently press them a bit down just when they are once they come out of the oven.
Now, on to making som yummy frosting !
Cream together on low speed, room temperature butter and 1 /3 of the powdered sugar, until light and fluffy. continue adding more powdered sugar in small servings, while the machine is running and untoil all the powdered sugar is combined.
Add also the vanilla.
With a hand whisk stir rapidly the cheese so until smooth and soft.
Add 1 tablespoon of cream cheese to the butter mixture while running the mixer on low speed, continue until all cheese is added.
Increase the speed to mediun and beat until the cream is velvety and smooth.
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