Monday, November 21, 2011

Kitchen Adventure: Red Velvet Cupcakes

Last year, for Christmas I got a copy of Cook's Illustrated Holiday Baking. The cover has the most beautiful looking piece of Red Velvet cake that I've ever seen, and I've been itching to try out the recipe since I got the magazine a year ago.
Mini Red Velvet Cupcakes
Adapted from Cook's Illustrated, Holiday Baking 2010

2.25 cups (11.25 oz.) unbleached all-purpose flour
1.5 teaspoons baking soda
1/4 cup powdered buttermilk
Pinch table salt
1 cup (8 oz.) water
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
1 1-oz bottle red food coloring
1.5 sticks (12 tbsps.) unsalted butter, softened
1.5 cups (10.5 oz.) granulated sugar
72 mini cupcake liners

1 stick (8 tbsp.) unsalted butter, softened
2 cups (8 oz.) confectioners' sugar
8 oz. cream cheese
3/4 tsp. vanilla extract
  1. Preheat the oven to 350°F and line your cupcake pan with the liners. Set the pan aside.
  2. In a medium bowl, combine the flour, baking soda, powdered buttermilk, and salt. Whisk to combine and set aside.
  3. In a 2 cup measuring cup, combine the water, vinegar, vanilla extract and eggs. Gently (it splashes easily!) whisk together until combined. Set aside.
  4. In a small bowl, combine the red food coloring and cocoa powder, gently mixing until a smooth paste is formed.
  5. In a large bowl, beat the eggs and sugar until fluffy. Pour in one third of the flour mixture and mix until just combined, then pour in half of the egg mixture. Repeat this until all the water and flour is gone. You'll end with flour.
  6. Using a small spoon or cookie scoop, fill the liners with a single scoop of batter. Bake for roughly approximately 15 minutes or until an inserted toothpick comes out cleanly. Allow the cupcakes to cool completely on a wire rack. Unless you have an extremely large mini cupcake pan, you might need to do this a couple times. It's okay to let the batter sit on the counter while you wait.
  7. While the cupcakes are cooling, in a large bowl, cream the butter.
  8. Slowly beat the confectioners' sugar into the butter in small increments, unless you want a mushroom cloud of sugar in your face. Once the sugar well enough incorporated, beat the mixture on high and add the cream cheese in in four pieces. The frosting will be of medium stiffness.
  9. Frost and decorate the cupcakes to suit your needs!
  10. Consume tasty cupcakes!
Do you love or hate red velvet? What's your favorite kind of cake? Let me know in a comment down below! :)