I always have to make something special for Valentines Day, what better than Red Velvet cupcakes! I try to think how it's going to look with the styling, lighting and the final shot of the finished picture!
In fact I am not sure what I like more the photoshoot or the baking/cooking of the dish. I just know I can't wait to see the finished product. I do like to try to pay attention to detail, with the styling , and do try to keep it simple .
Red Velvet Cupcakes
Prep time: 15 min.
Bake time: 22-25 min. @350 degrees
Makes: 1 1/2 dozen muffins
for round cake tins 8X2 inches or 9X2 it takes 25 minutes baking time or until the cake bounces back in the center. or toothpick comes out clean.
Ingredients:
1 14c. A.P. Flour
1/2c butter
1 1/2c. granulated sugar
2 oz. red food coloring
3 tbsp. of Dutch cocoa powder
1c. of buttermilk
2 tsp. vanilla extract
2 eggs
1 tsp. white vinegar
1 tsp. baking soda
1/4tsp. salt
Directions:
Sift together the dry ingredients: flour, cocoa powder, baking soda, salt into a large bowl and set aside.
In a stand mixer add sugar, butter and eggs and beat until light and fluffy(medium speed)
add food coloring, vanilla extract, vinegar, and buttermilk to the rest of the wet ingredients and beat on medium until all incorporated.
add the sifted dry ingredients to the wet mixture and incorporate well.
pour into you're prepared cup cake line tins
pop into a 350 degree oven for 22 minutes or until the center of the cupcake bounces back.
you can also check the center with a toothpick, make sur it comes out clean
then allow to cool on a cooling rack.
I have seen many red velvet recipes and they either use buttermilk or sour cream. .
They both leave a great tangy flavor to the cake
In some cases, you can use a mixture of milk and vinegar or lemon juice
as a substitute for buttermilk.
Sour cream is a dairy product that is thicker and less acidic than buttermilk. It can add richness and moisture to baked goods, but may not provide the same leavening properties as buttermilk.
I do recommend using Dutch cocoa powder because it is so rich and chocolatey, But if you are out: the regular cocoa powder is fine too.
Butter cream icing
2 sticks of unsalted butter (room temp)
16oz. icing sugar
1/4c. of whipping cream
1 tsp. vanilla extract
tiny pinch of salt
Directions:
In a stand Mixer whip the butter on medium speed until the butter is light and whipped, give it a few minutes.
add the sifted icing sugar(making sure all of the lumps are out.
add the cream a little bit at a time until the icing comes together. It should be light and fluffy.
spoon into an icing bag with and use you're favorite tip! I like the star tip!
As far as the decorative hearts go, I used "melts" in chocolate heart molds which you find at your local craft stores.
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