Hi happy rainy Monday everyone :-)
Wow this summer is really rainy over here, and cold. I know it is the total opposite in the States right now, super hot. I am with you guys. Too much heat always makes people tired and going to work is a torture. Even moving is torture.
Plus baking is really difficult!
I am actually wearing a hoodie and another zip hoodie right now! Can you imagine? :D
I think my today’s post is full of heat when it comes to color. And I hope it does not hurt your eyes. These Red Velvet Cupcakes really “brighten” your day :-)
I love them, since I made the Red Velvet Cake a couple of weeks ago, I had to make some cupcakes again. Red Velvet Cupcakes. Yum.
Especially with that lovely frosting – You will LOVE it, trust me.
I have quite a few how-to pictures to show, beware though, red red red everywhere :-)
And I will share the recipe of the Red Velvet Cupcakes and Frosting with you guys.
See that amazing color?? This is so not a regular dessert. It is just so good looking.
Read on, because it’s “red day” today here on ninerbakes.com :-)
- Prep Time 15 minutes
- Baking Time 20-25 minutes
- Difficulty Medium
For the Red Velvet Cupcakes:
- 1 cup shortening (I used butter because it is hard to find shortening around here)
- 1 3/4 cup sugar
- 2 1/2 cups cake flour (I used all purpose flour)
- 1 1/4 teaspoon salt
- 2 whole eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoon vinegar
- red food coloring – I used: Sugarflair Red Extra Paste Colour
- 1-1/2 teaspoon cocoa powder
- 1. Preheat your oven to 350 degrees / 180 G Celsius.
- 2. Pour together the flour and salt, set aside.
- 3. With a wire whisk and in a seperate bowl, stir together the buttermilk, eggs, baking soda and vanilla. Now add the vinegar to the mixture and mix everything together.
- 4. In another tiny bowl, add the cocoa powder. Set aside.
- 5. Now cream the butter and sugar together until light and fluffy. Now add a little bit of the flour mixture to it, then a little bit of the buttermilk/egg mixture. Repeat until everything is well mixed and combined.
- 6. Then pour the cocoa powder and red food coloring into the mixture. Use toothpicks to do so. I probably used around 12, I always take 2 toothpicks, dunkd them in the little container and pour it in the batter. Then I used a handmixer to mix it all well together. Repeat until you have your desired color. Deep, deeeep, bright red in this case. I love it!
- 7. Pour the batter into a cupcake tin that has been lined with papers (fill them up to 3/4 full) and bake for 20-25 minutes. Use the toothpick method to see if cupcakes are done (insert it in the center of the cupcake and see if it comes out clean).
- 8. When you remove them from the oven, wait another 20 minutes to let them cool before you ice these sweet looking red velvet cupcakes.
- 9. Twenty minutes are over? Now ice with yummy frosting, see recipe below.
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup granulated fine sugar (no powdered/icing sugar!)
- raspberries to decorate top
- 1. In a small saucepan, pour in flour and milk, and use a wire whisk to stir constantly while heating it up. It needs to thicken. At first you think nothing will happen because the mixture is very thin. But this will change, trust me :-)
It has to be very thick. Stir and stir and stir so it won’t burn to the saucepan’s bottom. When it is thick enough, remove from heat and let it cool completely to room temperature. You really should stick to this, it must be completely cool before you stir in the vanilla.
- 2. While you wait for the mixture to cool down to room temperature, cream the butter and sugar together until it is all light and fluffy.
- 3. Now it is time to add the cooled flour mixture and beat it all together with a hand mixer. It can look seperated at first, if it does, beat it a little longer. Beat it until it looks like whipped cream.
- 4. When the frosting is looking yummy AND tasting yummy (come on, give it a try!) you can spread it on your cooled red velvet cupcakes. Use a spatula or icing bags to decorate nice swirls on the cuppies.
You can also add food coloring if you want to. But in this case, red and white is such a perfect match. I am in love.
- Note: You might need to double this frosting recipe in order to frost all the cupcakes.
I told ya, it is RED DAY today :-)
For the lovely FROSTING:
Enjoy your week and many blessings everybody!! :-)