Yield: about 15 large cupcakes (or 12 large cupcakes and a dozen mini cupcakes)
“Back to Baking”, pp. 137
I realized very recently that I hadn’t baked cupcakes for a long time. That is simply unacceptable. I love making, baking, decorating and eating cupcakes! At my previous work I used to make some every couple of weeks and bring them in. Perhaps it is because I focused on more complex or different recipes from Back to Baking, and hence (almost) forgot my passion for making cupcakes. I took advantage of a friend’s birthday this weekend to make these cute red velvet cupcakes. They were moist, tasty and the frosting was exquisite. It is the best cream cheese frosting I have tasted thus far, probably because I am not a huge fan of cream cheese (except in cheesecakes!) and that this frosting was more subtle. I must also disclose that albeit I do find them tasty, I never fully understood what red velvet cupcakes are supposed to taste like. Obviously, a chocolate cupcake tastes like chocolate and a vanilla cupcake like vanilla, but what about these? They contain both chocolate and vanilla in similar amounts, so in my mind red velvet cupcakes are supposed to taste like both. Please correct me if I am wrong. This recipe was a success nonetheless! They were all gone in an instant.
Ingredients for cupcakes:
- 6 tablespoons (90 mL) unsalted butter, at room temperature
- 6 tablespoons (90 mL) dark brown sugar, packed
- 6 tablespoons (90 mL) white sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 2 teaspoons white vinegar
- 1 teaspoon red gel food coloring
Ingredients for cream cheese frosting:
- ½ cup unsalted butter, at room temperature
- ¾ cup (175g or 6 oz.) cream cheese, at room temperature
- 2 cups icing sugar, sifted
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line muffin tins with large muffin liners.
- Sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk the ingredients to combine.
- In a separate bowl, beat together the butter, brown sugar and white sugar using a hand or stand mixer.
- Add the egg, vanilla extract and red food coloring to the butter mixture and mix well until the mixture is homogenous and fluffy
- In yet another bowl, mix together the buttermilk and white vinegar.
- Add the flour mixture to the butter mixture in two additions, alternating with the buttermilk.
- Spoon the batter evenly between the muffin liners. Bake the large cupcakes for 18-20 minutes and the small cupcakes for 10-12 minutes, until the top of the cupcakes springs back after being pushed down gently. Cool the cupcakes in the tin for 10 minutes before letting them cool completely on a rack.
- For the cream cheese frosting, beat together the butter and cream cheese until the mixture is fluffy, about 2-3 minutes. Add the icing sugar and vanilla extract and beat gently until the sugar is well incorporated. Pipe or spread the frosting on each cupcake.
Notes from Anna:
- The cupcakes should be stored in the fridge but served at room temperature.
- If you want a more natural red color, you can substitute the red food coloring with 3 tablespoons finely grated raw beets. In that case, use only ¾ cup of buttermilk in the recipe.