Ever since I read a lot of people mentioning this particular cake on blog post, twitter, facebook or just post the picture in instagram, I’ve been wanting to make it myself. The bright red color looks really appealing and it will be interesting on taking pictures of it. The only problem (well, beside my acute laziness) is that I don’t have muffin/cupcakes tray. So after a while
nagging asking my husband to buy me one, he finally granted it two days ago… Yeaaaay…
Since I had all the things I needed, I didn’t want to waste anytime and tried it right away. Found a recipe by anakjajan.com that I’ve been interested for a while and I was so excited to try it. The recipe was a modification from a recipe by Joyofbaking. It’s been slightly changed, but still it taste amazing..
Ingredients for Red Velvet Cupcakes:
125 grams all-purpose flour
1/4 teaspoon salt
10 grams cocoa powder
57 grams unsalted butter – room temperature
80 grams granulated white sugar.
1 egg (room temp)
120 ml buttermilk (to make buttermilk, mix 120 ml milk with ½ table spoon of vinegar or lemon)
1 tablespoon liquid red food coloring
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon white distilled vinegar
1/2 teaspoon pure vanilla extract
Ingredients for Cream Cheese Frosting: (1/2 measurement is enough for the recipe above)
227 grams cream cheese (cold)
1/2 teaspoon pure vanilla extract
60 grams granulated white sugar.
160 ml whipping cream (cold)
Red Velvet Cupcakes
Preheat the oven to 175°C
In a mixing bowl add flour, baking powder, salt and cocoa powder.
Beat the butter with a hand mixer or electric mixer until soft. Add the sugar (mix it for 1-2 minutes), continue with the egg and vanilla.
Whisk together the buttermilk and the food coloring.
Add the flour mixture into the batter alternately with buttermilk (flour – buttermilk – flour – buttermilk) while still mixing.
Combine the vinegar and baking soda. Let it fizz and quickly fold into the batter using spatula.
Work quickly, put the batter into the paper cups and bake it for ± 20 minutes.
Cream Cheese Frosting
Beat the cream cheese until soft.
Add the vanilla extract and the sugar. Mix it well.
Add the whipping cream and continue mixing until the frosting blend together nicely and when you turn the bowl, the batter still stick.
Let the cupcakes cool down (you can also put it in the refrigerator) before adding the frosting.
Serving: ± 19 pieces of mini cupcakes
Source: anakjajan.com (visit their blog for the complete instructions with pictures)
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I love this recipe.. The instructions are easy to follow and again.. it taste amaaaazing. Anakjajan’s decision to cut the sugar down to 80 grams is right on the spot. The cupcakes’ sweetness level is perfect and when you combine it with the cream cheese frosting.. uumhh.. simply heaven… ^__^
As you can see on the picture above, I really need to work on my piping skill of the frosting. It’s was a complete catastrophe because I got too excited on the first few cupcakes and when I got to the last few pieces of the batch, I already ran out of cream cheese… LMAO *sigh*
Oh yeah about the title… I call it the almost red velvet cupcakes because the cupcakes are still chocolaty than reddish. Maybe that’s because I only used 1 teaspoon of food coloring instead of 1 tablespoon. I didn’t want it to be too red. I should add 1 more teaspoon the next time I want to try this recipe again.