So I found myself in a bit of a planning/cooking madness last week and that turned into a weekend of baking to test frosting and cupcake recipes and all that jazz. Result: 36 cupcakes on the table!
I’m glad to let you know that they were all gone in around 2 days, so no waste whatsoever which is good! Also glad that I wasn’t the one munching them all up, my stomach thanks me for that.
Anyway, here’s the thing, I was kinda scared of Red Velvet Cupcakes because of the food coloring that I never used before, and also all the recipes I’d come across with had so much ingredients that I was like, not gonna happen. But then I was searching for some recipes of new cupcakes to try and found out that Red Velvet cupcakes are one of the most popular recipes baked and asked for, so I though that there should be a reason for that. And the search continued.
So I found CupcakeJemma on youtube and got obsessed with all the decorating with the frosting that she made look so easy, and in the middle of the videos I found a Red Velvet Recipe. I love to watch videos of recipes to get an idea of how the mid stages should look like, so this was a great help. Also , as I need to recheck everything, I went back to Sallys Baking Addiction to see if she had her own recipe and she did! There were so many good comments about it, that I ended up mixing the 2 recipes together and here’s what came of it.
For the Red Velvet Cupcakes here’s what you need (adapted from here)
- 200g of baking flour
- 10g of baking soda
- 20 g of cocoa powder unsweetened
- pinch of salt (around 5 g)
- 70g unsalted butter
- 200g sugar
- 120ml vegetable oil
- 2 eggs
- 1/2 teaspoon lemon juice
- Gel red food coloring (a small amount goes a long way, I used around 1 teaspoon of it)
- 120 ml milk with a teaspoon of lemon juice (if you have buttermilk use 120 ml of buttermilk)
Here’s how I did it (Made 18 Cupcakes)
1. Pre-heat your oven to 180C and join the 120ml of full fat milk with the lemon juice, and set aside. Line your cupcake tray with papers.
2. In a bowl join the flower with the baking soda, cocoa powder and salt, and set aside.
3. With your mixer beat the soft butter until it becomes slightly pale. Then add the sugar, and beat it until it’s all quite pale and creamy. Add the oil and beat again, until combined. (as referred in the original recipe, by this stage the batter wasn’t so creamy anymore because of the oil you just added but don’t worry, it’s ok.)
4- Separate the egg yolks from the egg whites. Set the egg whites aside.
5 – Add the 2 egg yolks to the butter mix and beat until combined. Add the lemon juice and the food coloring.
6- Add the flour mix alternating with the buttermilk you made in the beginning (the milk with the lemon juice).
7- Whisk the 2 egg whites until they are white, fluffy and can stand their texture on their own. Add them to the mix.
8- After all is combined, fill in the cupcake forms until they around 3/4 full. Bake for around 18-20 minutes. Be careful not to over bake, check on them. If you pick it with the toothpick, when they are done, you will see the toothpick comes out moist but clean.
And now for the frosting, I used the proportions from here like this:
- 200g cream cheese (I used Labne, it’s the Turkish version of it)
- 100g of soft unsalted butter
- 500 g of powder sugar
- 1 teaspoon of lemon juice
And you do it like this:
1. With your mixer beat the butter until it’s pale and then add the cream cheese. Beat until is white and creamy. It will take around 5 minutes.
2. Add the powder sugar. I added half first and whisked and then the other half. Be careful beating, start slow, otherwise you will have sugar all over the place, and not so much in the bowl. Add a little lemon, if you like it, it gives it a little tang that I prefer. Beat it until is fluffy and thicker. It will still be creamy but it will be able to stand its shape.
3. I pipped with the pipping bag into my cooled down cupcakes. And voila!!
As you can see in the pictures I also baked chocolate cupcakes. You can find all the details about the sponge part on my previous post The Sweet Side.
But this time I whipped up a Chocolate Ganache as a frosting. As for the chocolate Ganache, I won’t get into much detail, just to say that there are various recipes out there, and they are all very simple and similar. I followed my recipe from Savory Sweet Life, where it’s very well explained how to get the perfect consistence to your liking.
I mixed the frostings with the cupcakes so I had 4 different combinations.
I must say this was a super baking weekend and that I had so much fun with it. Mostly because usually I don’t get myself so much into the decoration of my food, but I really wanted to try to make something pretty this time and I was quite happy with the result. Mostly because it was also super yummy.
For any questions or information please comment below! I’ll love to hear from you!
Enjoy your cooking and hope you have a nice weekend 🙂