Red Velvet Cupcakes

These cupcakes are hands down one of the gorgeous and sexy cupcakes I have made. They definitely don't need any introduction. Make these on special occasions to add more drama and it may be the show stopper of your evening :) It is a time-consuming recipe but the end result makes it all worth it!
This has become our anniversary special treat:). My kitchen smells happiness when I get busy making cupcakes only during birthdays and anniversaries :) I indulge in making these decadent pastries once in a while.
So let's get to the recipe:

RED VELVET CUPCAKE

Ingredients:
For the cupcake:

• 1 1/4 cups of cake flour**
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoons unsweetened cocoa powder
• 1/4 cup unsalted butter, at room temperature
• 3/4 cups granulated white sugar
• 1 large egg at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda

For the Frosting:

• 1 8oz cream cheese
• 1/2 cup powdered sugar
• 3/4th cup whipping cream.

**( 1 cup cake flour = 3/4th
cup all-purpose flour + 2 tbsp corn starch)

Preparation

• In a mixing bowl, mix all the dry ingredients flour, salt, baking powder and cocoa powder.
• In another big bowl, add butter and whisk for 1-2 minutes using a hand mixer, add sugar and whisk again for 2-3 minutes, then add an egg and incorporate it nicely by whisking some more. Add vanilla essence and whisk till nice and smooth.
• Make a mixture of buttermilk and red color. Add flour and red buttermilk alternately in parts into the butter mixture whisking on low speed, in about 4 additions, beginning and ending with the flour.
• Scrape down the sides of the bowl with a rubber spatula and whisk again till you incorporate everything and get a smooth cupcake batter.
• In a small cup mix vinegar and baking soda, it will fizzle a bit, now quickly fold into the cupcake batter.

• Arrange a muffin tray and place muffin paper cups/foil cups. Fill the cups with the cupcake batter. 
• Preheat the oven for 350F/180C, and bake for 18-22 minutes (check with a tooth pick, when you stick it in the centre and take out, it must come out clean) I baked exactly for 20 minutes. Take it out and let it cool.
• Now make your frosting, whisk cream cheese first, then add sugar and whisk some more.
• Add whipping cream slowly and whisk until it gets thick enough to pipe.
• Use a zip lock bag and make a tiny cut at one corner, insert a thin star shaped icing tip(nozzle) to decorate the cupcake with the icing. Pour the icing in the zip lock bag and make designs of your choice.
• You can also use back of the spoon to spread frosting on the cupcake. Use your imagination. I took out a little portion from one of the cupcakes and added the crumbs on top of the frosting, I simply love drama when it comes to presenting and eating :)
• Makes 12 big cupcakes or 24 small ones. Your yummilicious red velvet cupcakes are ready!

         Njoy!!                

Note: Baking can be little scary to some people. Don't be, its definitely time consuming and lots of clean up after baking:)(that's my sob story about baking :)) All you have to do is measure the ingredients correctly and follow the instructions properly...(dont roll your eyes :)) Give it a try and let me know! Happy Baking!




Adapted from Stephanie's joy of baking.