Red Velvet Cupcakes

I've been wanting to make Red Velvet cupcakes since way back when I started baking but I have no idea what's stopping me? Isit the amount of red colour that is part of the ingredient that scares me? Isit eating something red that scares me? Isit the thought of not successfully making my cupcakes red that worries me? In fact, now I remember.. I tried making it once but it came out brown.. not red.. and the boiled buttercream was a disaster.. And that's why I stopped the thought of making any red velvet up till now. 

First of all, you can't find red velvet easily in Singapore.. I don't travel to US or other countries where Red velvet is common anytime soon.. But my mind keeps thinking what the hell does it taste like?? I was so excited when I saw a Red Velvet cake at Island Creamery at King Albert Park.. I was so disappointed at how I have spent my $5+ on such a huge slice of cake which I couldn't even finish.. The cake was dry and it wasn't even cream cheese frosting but some awful tasting white cream.. I'm sorry, I'm not trying to demote that place.. Hey, I love Island Creamery but that cake truly disappointed me..  

Since, I'm not busy with orders this week, I decided to try it.. Plus I was kinda craving for a cream cheese frosting... After doing my research on what is Red Velvet and what it's suppose to kinda taste like and after searching, through so many recipes online, I made up my mind and tried one recipe and had no regrets.. The cupcakes were moist, delicious vanilla tasting cupcakes... With a hint of cocoa..

I was quite enthusiastic to make the frosting because I've never seen a frosting with so little sugar and uses heavy whipping cream. it was a creamier frosting, less sweet and more cheese taste which I totally love.. I was too lazy to pipe the frosting and it was to soft anyway. Maybe more sugar will help but I didn't want to affect the cheese taste. But maybe a few minutes in the fridge would enable me to pipe it nicely but I wanted to eat it right there and then! hahaha..

Red Velvet Cupcakes (taken from http://www.joyofbaking.com/RedVelvetCupcakes.html) 

1 1/4 cups (125 grams) sifted cake flour

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 (I used 1/2 cup milk added with one 1/2 tbsp distilled vinegar)

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1. Preheat oven to 350 deg F (175 Deg C) and line 12 muffin tins with cupcakes liners. (I got 11 regular sized cupcakes). Prepare the home made buttermilk and put it aside.

2. In a large bowl, sift together the flour, salt and cocoa powder. (I used regular cocoa) 

3. In the bowl of your electric mixer or with a hand mixer, beat the butter until soft (abt 1-2 minutes). Add sugar and beat until light and fluffy (abt 2-3 minutes). 

4. Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup, whisk the buttermilk with red food colouring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, in 3 additions beginning and ending with the flour. 

6. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz and quickly fold into the cake batter. (The batter will be liquid-ey)

7. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the top with an offset spatula or the back of the spoon. (Since it's quite liquid-ey, what I did was pour the batter into a measuring cup with handle, and pour into the cups. I only managed to get 11 regular sized muffin cups 2/3 filled)

8. Bake in the preheated oven for approximately 18-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. 

9. Cool the cakes in the pans on a wire rack for 10 minutes and then remove them from the pan. Let cool completely before frosting. 

Frosting:

1. In a 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. 

2. 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. (More sugar will make the frosting stiffer, more cream to make it thinner) 

~I see you driving 'round town
With the girl I love and I'm like,
Forget you!~