Sunday, September 30, 2007
Red Velvet Cupcake
I have been wanting to make red velvet cupcakes ever since I saw an article about it in the New York Times a few months ago. And the cupcakes are everywhere, from bakeries to bbq joints to fancy hotels. I love the look of this eye catching, vampy cupcakes/cake topped with generous cloud of cream cheese icing. The amount of red food colouring that goes into this cake can be alarming but it is beautiful when it comes out of the oven.
Today is my friend Allison's birthday and it was the perfect opportunity to make it - she is buckets of fun and a touch vampy when she wants to be - this is the cupcake for her. If I could find the right recipe..I had misplaced the New York times article and surfed the net and finally found a recipe at a reputable blog site. I printed the recipe and carefully followed the instructions. The colour did not look right even before it went in the oven. 20 minutes later, I pulled the cupcakes out and the colour was off and the cupcakes were tasteless. Why would some one put up a recipe that did not work and boast it was the best cake recipe EVER? Is it just for the sake of posting? The whole thing tasted like crap and ended up in the garbage bin.
I trolled the web right away ( you see I was determined to make red velvet cupcakes for Allison, how hard can it be? Just have to get a good recipe from a reliable source) I did find the recipe that I was looking for from New York Times. It is from Elis Strauss of Confetti Cakes and bingo, I was on my way.
It turned out beautiful, it had the right colour and everything. I whipped up some cream cheese and topped the adorable cupcakes with sweetened coconut. And Allison loved it!
Red Velvet Cake
1 Tb butter
3 1/2 cups self rising flour
1/2 cup cocoa powder1 1/2 tsp salt
2 cup canola oil
2 1/4 cup granulated sugar
3 large eggs
6 Tb ( 3 oz) red food colouring
1 1/2 tsp pure vanilla extract
1 1/4 cup buttermilk ( I used low fat and it was fine)
2 tsp baking soda
2 1/2 tsp vinegar
Preheat oven to 350 degrees. Line cupcake pans if using or if you are making a cake, flour 3- 9 inch pans. Set aside.
Mix self raising flour, cocoa and salt in a bowl. If your cocoa powder is clumpy, make sure you sieve it before mixing it with the flour.
Whisk oil and sugar in a bowl till well blended. Beat in eggs one at a time. Add food colouring and pure vanilla extract into the oil and sugar mixture. Add flour alternately with buttermilk in 3 stages.
Mix baking soda and vinegar in a small bowl before adding it to the cake batter and mix till well combined.The batter will be runny. Pour into prepared cake pans or lined cupcake tins and bake 45 - 50 minutes for the cakes and 15-20 minutes for cupcakes.