I recently went to an amazing coffee shop in my area and had the best red velvet cupcakes I have ever had. I decided to get a few friends over and try to make some of our own. Below is the recipe I stumbbled upon online....
RED VELVET CUPCAKES
by Nigella (http://www.nigella.com/recipes/view/red-velvet-cake-2123)
© 1/2 cup of vegetable shortening
© 1 1/2 cups of white sugar
© 2 eggs
© 2 ounces red food colouring
© 2 tablespoons cocoa
© 1 teaspoon salt
© 2 1/2 cups cake flour
© 1 teaspoon vanilla
© 1 cup buttermilk
© 1 teaspoon baking soda
© 1 tablespoon vinegar
Frosting
© 5 tablespoons flour
© 1 cup milk
© 1 cup unsalted butter
© 1 cup icing sugar
© 1 teaspoon vanilla
Method
1. Preheat oven to 180 degrees butter and line 3 9" baking pans with parchment paper
2. Place shortening and sugar in bowl and beat until light and fluffy (about 3 minutes). Add eggs one at a time, beating after each addition.
3. Make a paste of the food colouring, cocoa and salt. Add to shortening mixture.
4. Mix vanilla with buttermilk. Dissolve baking soda in vinegar, add to butter milk.
5. Sift and measure flour; add to creamed shortening alternating with buttermilk mixture ending with flour. Mix until smooth approx. 4-5 minutes.
6. Pour into pans Bake 35-40 minutes. Remove from oven, cool 10 minutes, then invert cakes onto cooling rack and to cool completely before frosting.
Frosting
1. Make a paste with flour and a small amount of the milk. Add remaining milk gradually, mixing until smooth.
2. Cook in a double boiler at medium heat until thick. Let cool
3. Cream butter with icing sugar and vanilla. Beat until fluffy.
4. Add cooled flour mixture 1 spoon at a time, beating well between additions
The cupcakes came out a rich red colour and I used white chocolate to decorate the cakes
with instead of the one above. They were great but the texture wasn't as good as the cakes
I had tried at the coffee shop. Buttermilk is the key ingredient to achieve this texture. I will
be trying out another recipe soon and will provide some feedback.
The cupcakes came out a rich red colour and I used white chocolate to decorate the cakes
with instead of the one above. They were great but the texture wasn't as good as the cakes
I had tried at the coffee shop. Buttermilk is the key ingredient to achieve this texture. I will
be trying out another recipe soon and will provide some feedback.
