Red velvet cakes

Blog anniversary and Red velvet cupcakes

| Rekha Vengalil
Quite amazed on how time flies, Yes I can’t believe my Foodolicious Pictured turns one today.  A journey that has been so exciting in every way; from cooking, collecting props, photography or cracking my brains on the intro I had to pen for each post. In a nutshell I have been recording some joyous moments of my life…  
 
 
And this journey would not be complete without your support. Thank you for all those wonderful comments and feedback.
 
On that note I made some Red velvet cupcakes to celebrate (finally! It has been on my to-do list for sometime now).  A recipe from browneyedbaker.com and we are so loving the cake; they have turned out to so light and fluffy. 
 

You need :

For the Cupcakes:

  • unsalted butter – 60 grams, at room temperature
  • Caster sugar – 3/4 cups
  • Egg – 1, room temperature
  • unsweetened cocoa powder – 2½ tablespoons 
  • Red  gel food coloring – 2 tablespoons 
  • Vanilla extract – ½ teaspoon 
  • Buttermilk – ½ cup 
  • All-purpose flour – 1 cup
  • salt – ½ teaspoon 
  • baking soda – ½ teaspoon 
  • distilled white vinegar – 1½ teaspoons

For the Cream Cheese Frosting:

  • Butter – 115 grams, at room temperature
  • Cream cheese 115 grams, at room temperature
  • Icing  sugar – 2½ cups 
  • Vanilla essence – 1 teaspoon
 How to –

Preheat oven to 180 C. Line muffin tins with paper cupcake/muffin liners.

Sift together the flour, salt and baking soda and set aside.

In a mixing bowl, cream the butter, gradually add the sugar and beat till light and fluffy. Turn the mixer to high and add the egg. Beat till well combined.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a small bowl, mix together the coco powder, vanilla essence and food color. Add this mixture gradually to the batter. Scrape down the sides of the bowl  and mix over medium speed till well combined and the batter is colored equally.

Reduce the speed of the mixer to low and add half the butter milk followed by half the flour. Mix well till well combined. Scrape down the sides of the bowl. Add the remaining butter milk and followed by the flour and mix over high speed till smooth. 

Add the vinegar and continue to beat for another 3 minutes until well combined and smooth.

Divide the batter equally into the lined paper cupcake/muffin liners and bake for 20-25 minutes or when toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes for 10 minutes and then place the cupcakes on a cooling rack to cool completely.

To make the frosting –

In a beater beat the cheese ,butter and vanilla essence till light and fluffy. Add the sugar gradually and beat well till the frosting is light and fluffy.