I have the feeling that everyone is talking about red velvet cupcakes these days. And especially for Valentine’s Day all the food blogs I stumbled upon were full of red velvet cupcakes, brownies, cake pops and so on. So I got curious, and wondered what is so special about that red sweet dessert.
I started checking out recipes, and in the first place I thought, well except from the food coloring there is nothing special about these cupcakes. And then two weeks ago, again, a friend was talking about red velvet cupcakes. This is when I thought: OK you have to try them.
But which recipe would now be the perfect recipe? Most of the recipes I found were quite similar, except for the frosting. Either there was too much sugar, or too much butter, or too much food coloring. I have to say, usually I don’t like artificial colors when it comes to food. Especially these flashy blue or green ones. But I decided to give it a try.
I just purchased a book called “Cantine California” which has a lot of American recipes in it. I don’t know if you already know the concept. It’s a truck in Paris, moving from one square to another, selling American tradition with French quality of food. As far as I understood is the Author and Manager of the concept an American who grew up in France and tried to combine French quality with American tradition. So far I can say I am convinced of the recipe, and I will try a lot more from that book.
Red Velvet Cupcakes
Ingredients
Cupcakes
- 60 g butter
- 150 g sugar
- 125 g flour
- 1 large egg
- 1/2 tsp vanilla extract
- 1 pinch of salt
- 1 tsp baking powder
- 10 g cocoa powder
- 1 tbs red food coloring
- 12 cl buttermilk
- 1/2 tsp white vinegar
- 1/2 tsp baking soda
Icing
- 330 g cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
Instructions
Cupcakes
- Preheat the oven to 180°
- In a large bowl soften the butter with a hand mixer. Then add the sugar and mix again until you get a light mixture.
- Now you can add the egg and the vanilla extract and mix again.
- In another bowl whisk together the flour, the salt, the baking powder and the cocoa powder, then add the dry ingredients to the butter mixture.
- In a small bowl mix the buttermilk and the food coloring and pour onto the dough.
- Aside, you should now mix the baking soda and the vinegar and add them to the dough.
- Mix everything until you get an even dough.
- Place cupcake cases into your cupcake mold and pour the dough up to 2/3 into the cupcake forms and bake for 25 minutes.
- Let them cool 10 minutes in the mold before putting them on a baking rack.
Icing
- For the icing mix the vanilla extract, the cream cheese and the icing sugar until you get an even mixture.
- Fill the latter into an icing bag and start decorating the cupcakes. (Usually I put a little decoration on the cupcakes but this time I chose not to do because I tried to form a rose-like icing)
- Enjoy!!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
