Red Velvet Cupcakes!
I can’t exactly remember when my romance with Red Velvet began. The strikingly bright red color enticed me the moment I saw them on Food Network. They looked so good and so yummy that I knew I had to learn the recipe.
Thus the search began! Google and Youtube helped me with my search and I realized most recipes are the same. Sugar, flour and cocoa ratios may vary but they basically are all the same. And easy to make!
My first attempt was on my birthday. I used Bobbie Lloyd’s recipe and it turned out well. The thing was I am using 3/4 oz muffin tins. Yes, they are quite small so they yield mini cupcakes. I forgot about that fact when I baked them. What happened was that I baked them for too long. They didn’t burn but they dried out! 25 minutes was just too much!
A few days later I made another batch. This time being careful with time. Baked them for 15 minutes only. They turned out real good. But something was still missing. And I want them really moist. Using Buttercream frosting also did not help coz I knew that Cream cheese frosting is the perfect match for these cupcakes.
That was my problem until a few days ago that I read this article from Yahoo! This article saved me from my red velvet hang up. Now I know what makes an authentic (not to mention yummy) red velvet cake!
1. The cake must have some cocoa, but not too much because it is not a chocolate cake.
2. The cake must have red food coloring; beet juice does not add the right kind of red.
3. The cake must have cream cheese frosting.
4. There should be pecans.
5. You must use high-quality ingredients.
6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn’t cut it. Sorry, large-scale bakeries.)
7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly.
8. Red velvet cake batter needs vegetable oil, not butter or shortening. Oil yields a very moist cake.
In all fairness, I use 6 out of 8! I do not use oil nor I add pecans.
So like what Tyler Florence does in his TV show, I sort of combined the featured Paula Deen recipe and that of Bobbie Lloyd.
The result, My Ultimate Red Velvet Cupcakes!
- 2 1/2 cups cake flour flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cocoa powder
- 1 cup vegetable oil
- 1/2 cup melted butter
- 1 cup buttermilk, room temperature
- 3 large eggs, room temperature
- 3 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Salted pecans for garnish
- Preheat the oven to 350 degrees F.
- Line muffin tins with cupcake linings.
- In a medium mixing bowl, sift together the flour, sugar, salt, and cocoa powder.
- In a large bowl gently beat together the oil, melted butter, milk, eggs, food coloring, and vanilla with a handheld electric mixer.
- Slowly add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- In a small bowl, mix vinegar and baking soda, while still bubbling, quickly add the mixture to the batter and mix to combine.
- Divide the batter evenly among the cupcake tins about 2/3 filled.
- Bake in oven for about 12-15 minutes, turning the pans once, half way through.
- Test the cupcakes with a toothpick for doneness.
- Remove from oven and cool completely before frosting.
Cream cheese Frosting
- 8oz cream cheese, softened
- 1/2 stick butter, softened
- 1 teaspoon vanilla extract
- 3-4 cups sifted confectioners’ sugar
- 1/4 cup milk, or as needed
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated.
- Add just enough milk to bring the frosting to the desired consistency.
- Increase the speed to high and mix until very light and fluffy.
- Pipe frosting on top of cooled red velvet cupcakes and garnish with salted pecans.
The result is a moist cupcake with just the right hint of chocolate! The saltiness of the pecans a nice break to the sweetness of this delightful dessert!
Yield: 5 dozens of mini cupcakes