Red Velvet Cupcakes

Eventually, I baked a batch of Red Velvet cupcakes yesterday. These cupcakes were superb. Even a very sensible person might not be able to resist this scrumptious cake.


Trying to be radically different from Stephanie, I did not use the Cream Cheese Frosting recipe she suggested. I used Lemon Buttercream. Honestly, I've used up my cream cheese for another project. Having forgotten to stock up on a new pack of cheese, I decided to whip lemon buttercream instead.

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter (I used Anchor Unsalted butter)

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk (I used Pauls brand. You can make your own by adding 1 tablespoon of vinegar/apple cider vinegar/lemon juice to 1 cup of milk and let the mixture stand for 5-10 minutes before use)

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar (I used apple cider vinegar)

1/2 teaspoon baking soda

Method:


1.  Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, sift together the flour, salt, and cocoa powder.


3. In another bowl, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Add the vanilla extract and beat until combined.


4. In a cup, whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour (flour - milk - flour).


5. In a cup, combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 


6. Work quickly, fill the paper cups with the batter and smooth the tops. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.


7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting.


Source: Stephanie Jaworski of JoyofBaking

Lemon Buttercream

Ingredients:

1 cup vegetable shortening (you can use half Crisco Veg. shortening and half krimwell OR half veg. shortening and half butter)

1 teaspoon vanilla extract OR 1 teaspoon butter flavour if only used vegetable shortening

4 cups sifted confectioner's sugar (approx. 1 lb.)

2 tablespoons milk OR 2 tablespoons water 

2 tablespoons lemon juice 

1 tablespoon freshly grated lemon zest

Method:

1. Cream butter and shortening with mixer till light and fluffy.
2. Add butter flavour and mix well.  
3. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use. icing in an airtight container.
5. Refridgerate leftover 
6. Rewhip before using.

Source: Wilton Buttercream Icing