Eat Well Bake Often

Red Velvet Cupcakes.


I hate throwing out food especially when I could have used it for something.  This time it’s the sour cream.  It is not a cheap buy, but I prefer using that when making my own buttermilk over using vinegar.  So I decided to make Red Velvet Cupcakes.

I bake these more often than I want to because of the sour cream dilemma!  Nevertheless, they’re moist and super yummy!

First things first, line your muffin tins with cupcake liners.  I used these foil cupcake liners I bought in Bangkok, Thailand in March.  I found them more ‘stable’ when handling and I don’t have to worry about getting my hands dirty from the oiliness of the cupcakes.

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Preheat your oven to 350F.  Sift together the cake flour, baking powder and cocoa powder.

Using the paddle attachment of your electric mixer, cream the butter until soft.  Add the sugar and beat until light and fluffy.  Add the eggs and vanilla extract and beat until fully incorporated.  Don’t forget to scrape the sides with a spatula from time to time so everything is evenly mixed.

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To make my buttermilk, I mix 3/4 cup of milk and 1/4 cup of sour cream.  Let it stand for 5 minutes before using.  In that same cup, add the red food coloring and mix.  I usually prepare this in advance.  Since buttermilk is not readily available in our supermarkets, I have to make my own.  If you have a different way of making your own buttermilk, that’s fine, too.

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With the mixer on low, alternately add the dry ingredients and the buttermilk mixture – starting and ending with the dry ingredients {DRY-LIQUID-DRY-LIQUID-DRY}.  Don’t forget to scrape down the sides!

In a small cup, combine the baking soda and vinegar.  Allow it to fizz then quickly fold into the batter.

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Personally, I use the same measuring cup to pour my batter into the liners, but you can also opt to use a scooper.  Fill the liners about 2/3 full.  Anything more than that, your cupcakes will look like muffins! Hahaha

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Bake them for 18 – 23 minutes.  Halfway through I like to turn my cupcakes so they’re evenly cooked.  Another tip, you don’t need a toothpick to test if your cupcakes are done!  To check the doneness, gently/lightly poke a cupcake using your index finger, if it springs back to it’s original fluffy form, it’s done!

Take out of the oven and cool completely before frosting.

RedVelvet

I used 2 different frosting here.  The Buttercream (left) is the one I used from a previous bake.  The Cream Cheese frosting (right) is what I usually use for Red Velvet Cupcakes. Enjoy!

Red Velvet Cupcakes

Ingredients:

2 1/2 cups    Cake Flour
1/2 tsp          Baking Powder
1/2 tsp          Salt
2 Tbsp          Dutch-Processed Cocoa Powder
114 g            Butter, softened
1 1/2 cup      Granulated Sugar
2                   Eggs, Large
1 tsp             Vanilla Extract
1 cup            Buttermilk – in this case 3/4 cup Whole Milk + 1/4 cup Sour Cream
2 Tbsp          Red Liquid Food Coloring
1 tsp             Distilled White Vinegar
1 tsp             Baking Soda
Directions:
1.  Preheat oven to 350F.
2.  Line muffin tins with cupcake liners.
3.  In a bowl, sift together the cake flour, baking powder, salt and cocoa powder.  Set aside.
4.  Using the paddle attachment of a stand mixer, beat butter until soft.  Add sugar and beat until light and fluffy.  Scrape down the sides of the bowl with a spatula.
5.  Add the eggs and vanilla extract.  Beat until fully incorporated.
6.  Prepare the buttermilk by combining 3/4 cup of whole milk and 1/4 cup of sour cream.  Let it sit for 5 minutes.  Then mix the red food coloring to the buttermilk.
7.  With the mixer on low, alternately add the dry ingredients and the buttermilk mixture in thirds, starting and ending with the dry ingredients.
8.  In a small bowl, combine the baking soda and distilled white vinegar.  Let it fizz and quickly fold into the batter.
9.  Scoop/pour the batter into the prepared pans, not more than 2/3 full.
10.  Bake for 18 – 23 minutes or until done.  Turn the muffin tins halfway through the baking time.
11.  Leave the cupcake sitting in the muffin tins for 5 minutes before transferring to a cooling rack.  Cool completely before frosting.
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