Friday, February 8, 2008

Red Velvet Cupcakes... take 2

I didn't use the fancy schmancy (cheapy plastic-y) piping tip this time for the icing, but the cupcakes themselves turned out much better... more like actual cupcakes this time ;) Here is the recipe I used, although I only made 12 so I cut it down by 1/3. I also doubled the cocoa ratio in the recipe so it came out very chocolatey.

*all photos by me

Yep... the batter is still red! Not quite as bright as last time because of the higher cocoa content.

I used aluminum cupcake wrappers this time. I still sprayed 'em with Baker's Joy because I hate when they stick.

Piped the cream cheese frosting with a zip top bag. I think it came out OK, although my piping skills leave something to be desired...

Kind of looks like, um, this guy's leavings. Incredibly cute, but... yea. All the same, it still tastes great ;)

First bite revealed a tender, chocolatey, delicious cupcake! Yay!

I'm counting this as my first success. Hopefully more to come.

For anyone who wants the recipe in weight instead of volume, here it is converted (again, the original was here):

Cupcakes (changed from 36 to 12 cupcakes and increased cocoa ratio to almost double)
350 degree oven

1 1/4 cups (125 grams) cake flour
2 1/2 tablespoons (22.5 grams) cocoa (not dutch processed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder or 1/6 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup buttermilk
1 teaspoons vinegar
1/2 teaspoon vanilla
1/2 ounce red food coloring paste (I used 1 tablespoon of the grocery store liquid)
3/4 cups (150 grams) sugar
1/4 cups (55 grams) butter
1 egg

-preheat oven to 350°F
-sift flour, cocoa powder, baking soda, baking powder (or cream of tartar), and salt into medium bowl
-whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
-beat sugar and butter in large bowl until well fluffy, 3 minutes
-add egg, beating until well blended, about 30 seconds
-beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions (dry, wet, dry, wet, dry, wet, dry)
-scoop into cupcake tins bake cupcakes until tester inserted into center comes out clean, about 20 minutes
-cool in pans 10 minutes
-cool completely on racks

The yummy cream cheese frosting recipe is from the previous cupcake attempt.


Anonymous said...

I made this yesterday and they were amazing. They had a nice blend of cocoa that you could taste but wasn't overpowering. They also had nice texture and I know its taboo but the cake batter was also wonderful scraped right out of the bowl. It was perfect with cream cheese icing and my fiance declared them his new favorite cupcake. Thanks for an awesome recipe!! Its definitely a keeper!

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