Red velvet cupcakes !

Tilbake til oppskriften på norsk !

Red velvet cupcakes, is the most famous cupcakes coming from the U.S., it is originally a local New York variant that has spread to all over the world.
Red velvet was originally served from the start with old-fashioned vanilla buttercream, but it is probably to day served  most often with cream cheese buttercream.
Today I have made the old-fashioned vanilla buttercream .

15 cupcakes

• 85 ggrams butter at room temperature
• 240 grams sugar
• 2 eggs at room temperature
• 1 dl buttermilk
• 260 grams flour
• 25 grams cocoa powder
• 7 tablespoons water
• red food coloring
• 1.5 tsp vanilla extract
• 1 teaspoon cider vinegar
• 1 teaspoon baking soda
  

Recipe for old-fashioned vanilla buttercream

Cream together butter and sugar until fluffy and a light,  it will  takes a few minutes. Use the mixmaster or a standing mixer with paddle attachment.

Add the cocoa powder  with water, color and vanilla. Stir until smooth and set aside.
You want the color as dark as «ox-blood».

With the mixer still  on  medium speed, add one egg and combine well  before adding the next egg..
Then add the cocoa mixture and mix well.
Buttermilk and flour added  in alternately, starting and ending with flour.
Now it is important that you work quickly, but still running on medium speed .
Stop  and scrape down the sides and lift up from the bottom of your mixing bowl  with a rubber spatula.

Combine  the cider vinegar and baking soda  in a small bowl and pour it into the  batter.
Restart the machine and mix at full speed for a few seconds. STOP !

Prepare a muffin pan with cupcake liners. Fill the cupcake liners 2/3 full.
2 ounche icecream scoop and Americolor I have purchased from
Tomsann Cake Art Supplies

Heat the oven to 350 F degrees , and bake the cupcakes for 18 – 20 minutes in the lower section of the oven.
Let the cupcakes cool in the muffin pan for 10 minutes before transfering them to a wire rack.

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