Red Velvet Cupcakes With Red Velvet Crumbs On Top Recipe 445 Food

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
• Sift Dry ingredients together into a bowl.
• Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
• Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
• Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
• Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
• Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
• Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
• Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
• Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
• Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
• Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
• Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
• Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
• Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.

RED VELVET CUPCAKES WITH RED VELVET CRUMBS ON TOP RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350° and prepare two 12-cupcake pans with paper liners. Set aside. 2. In a large bowl of an electric mixer, fitted with the paddle attachment, cream together the softened butter and granulated sugar. Mix on hight for about 5 to 8 minutes, until light and fluffy. 3. In a small bowl combine and make a paste out of the food coloring and cocoa powder. Mix until the cocoa and food coloring is well incorporated. Add to the creamed butter and sugar mixture and mix on low until everything is well combined. The red coloring should be mixed completely. 4. Throw in the eggs one at a time, mixing well after each addition. Add vanilla extract. 5. In a separate bowl whisk together the flour, baking powder and salt. Add the buttermilk alternating with dry ingredients, starting and ending with the dry ingredients. Flour, milk, flour, milk, flour. 6. In a small bowl combine the baking soda and vinegar. The mixture will bubble and fiz, keep stiring until the foaming stops and the baking soda is dissolved completely. Add it to the batter and mix once more. 7. Scoop out onto prepared cupcake pans, using a small ice cream scoop. This will make sure the cupcakes all are the same size and cook evenly. Bake in for about 10 to 15 minutes, rotating the pans, halfway through baking. You'll know the cupcakes are done when a toothpick, inserted in the middle, comes out clean. Remove from oven and allow to cook on wire rack. After 2 minutes, remove the cupcakes, carefully, from the pans. Cool completely on wire racks. 8. Make the frosting: In the bowl of a stand mixer combine and blend the butter and cream cheese. Whip on high for 5 minutes until the mixture is light and fluffy. Add the vanilla extract and mix again. Add the powdered sugar, one cup at a time, mixing on low until all the sugar is incorporated. Switch to high and whip for 5 minutes until light and fluffy. 9. Decorate the cupcakes: Once the cupcakes have cooled frost each except two. With the reserved, unfrosted, cupcakes, peel off the wrappers and crumble into a bowl using your hands. Sprinkle the red velvet crumbs onto each of the frosted cupcakes. Serve right away or store any leftovers in the fridge. Allow to come to room temperature before eating.

RED VELVET CUPCAKES

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F.
• In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
• For the icing:.
• In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

RED VELVET VAMPIRE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
• Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
• Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
• Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
• For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
• Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

RED VELVET CUPCAKES

Steps:

• Cupcakes
• Preheat the oven to 350°F. Line one 12-cup muffin tin and half of a second 12-cup tin with paper liners and lightly spray the tops of the tins with nonstick spray. Have all the ingredients at room temperature before you begin.
• Cream the granulated sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
• Combine the flour, cocoa, baking soda, baking powder, and salt in a separate bowl and stir to mix. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Stir in the vinegar and food coloring, if using, until thoroughly blended.
• Scoop the batter into the prepared muffin tins using a 1/4-cup measure or ice cream scoop to fill each cup about three-quarters full. Bake for 20 to 25 minutes, until springy to the touch and a wooden skewer inserted in the center comes out clean. Remove from the oven and let cool completely before frosting.
• Frosting
• Cream the butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Slowly add the confectioners' sugar 1 cup at a time and cream until smooth. Add the vanilla and mix until blended.
• Using a spatula or pastry bag and tip, spread or pipe the frosting on the cupcakes and serve.
• Chew on this: About Red Velvet Cake
• Although the origins of red velvet cake are up for debate, the cake has been around since long before the popularization of commercially produced food coloring, in the 1950s and 1960s. In fact, the cake's red tint was most likely initially the result of a chemical reaction sparked by mixing acidic buttermilk and vinegar with natural cocoa powder. (The acid also had the effect of softening the cake's crumb.) Over the years, the color was intensified with beets and, finally, the red food coloring that is most often used today.
• Sara's Swaps
• Damon Lee Fowler, my friend and expert on all things Southern, makes a brown velvet cake in which he simply omits the food coloring. Because I don't typically keep food coloring in my pantry, I often follow his lead with this recipe, and both versions are equally tasty. But the bright color is a true crowd-pleaser, especially among kids.
• Know-how: Piping Frosting on the Fly
• You don't need a pastry bag and tip handy to pipe frosting. Just snip the bottom corner off a plastic sandwich bag and use a spatula to fill the bag with frosting. Use the bag as you would a pastry bag, pushing the frosting out through the hole in the corner to create swirls or rosettes.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
• Cream butter and sugar until fluffy.
• Add eggs and blend well.
• Make a paste of cocoa and food coloring and add to the butter mixture.
• Sift flour and salt togethr into this mixture.
• One at a time, add the following ingredients: buttermilk, vanilla, and water.
• In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
• Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
• Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
• Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

RED VELVET CUPCAKES

Steps:

• 1) Preheat oven to 350 degrees F & line cupcake pans with paper cups.
• 2) In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
• 3) In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• 4) Add dry ingredients to the wet ingredients and mix until smooth.
• 5) Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
• 6) Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING

Steps:

• For the cupcakes:.
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
• tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:.
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.