Red Velvet Cupcakes

 

 

We had a baby shower at work this week and I signed up to bring cupcakes! My go-to site for anything sweet (specifically cupcakes) is Sally’s Baking Addiction. Her recipes are amazingggggg but they are definitely time consuming–so be warned. For these red velvet cupcakes I made them Sunday morning (shower was Monday) then made the frosting and decorated them Sunday night. Since the frosting is mostly dairy based I wouldn’t make the frosting too far ahead unless you plan on refrigerating.

Sadly, I do not have a cupcake carrier and used tupperware/plastic containers to transport these “once beautiful” treats to work. Unfortunately on the drive in we experienced some turbulence so they were looking less than beautiful (see photos above) by the time I got in. If anyone wants to send me a cupcake carrier to test I would be more than happy to test and blog/shout out the company and brand (hint, hint)!

Sally’s recipe can be found here and I will also post below (again not my recipe and not claiming as my own).

Ingredients:

RED VELVET CUPCAKES

  • 2 large eggs, room temperature and separated
  • 1 and 1/3 cups (160g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1/2 teaspoon baking soda
  • 4 teaspoons (6g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk, room temperature

CREAM CHEESE FROSTING

  • 8 oz (224g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F (177°C). Line a muffin pan with cupcake liners. This recipe made about  20 cupcakes for me but might vary depending on your pan size.
  2. With a mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
  3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color–this is sort of an add as much as you want/need measurement.  With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter – and there were in 1 test batch for me – again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
  6. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  7. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving (I frosted them the night before and they turned out just fine).

 

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

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