RED VELVET CUPCAKES WITH BUTTERCREAM FROSTING, NOT ONE OF THE HEALTHY RECIPES, BUT LET ME SAY YUM! THESE WERE THE FIRST ITEM THAT I BAKED FOR MY FIRST BAKING ASSIGNMENT WITH MY BAKING FUNDAMENTALS PROGRAM. AS I’VE MENTIONED BEFORE, MY ULTIMATE GOAL IS TO START BAKING WITH HEALTHIER/ALTERNATIVE INGREDIENTS, BUT I AM STILL A FAIRLY NOVICE BAKER AND WANTED TO LEARN CORRECT BAKING FUNDAMENTALS ANd TECHNIQUES. AND WITH LEARNING THOSE THINGS COMES WITH FIRST BAKING WITH THE NORMAL, FAT FILLED INGREDIENTS. THE RECIPES I’VE BEEN TRYING OUT FOR SCHOOL HAVE BEEN DELICIOUS AND A GREAT LEARNING EXPERIENCE. SO FOR THE FIRST FEW POSTS, I WILL HAVE THE TRADITIONAL RECIPES AND BAKED GOODIES. I’M SLOWLY BEGINNING MY TRANSITION PROCESS, THOUGH, AND CAN’T WAIT TO SHARE MORE OF THAT WITH YOU. FOR MORE OF MY INSIGHTS AND THOUGHTS, VISIT THE ‘FOOD FOR MY THOUGHTS’ SECTION ON THE BLOG.
ONE OF THE FIRST THINGS I LEARNED IN MY BAKING CLASSES WAS A THING CALLED ‘MISE EN PLACE’. THIS IS THE SETTING UP AND PREPARING OF YOUR INGREDIENTS AND SMALL WARE/BAKE WARE. Measure and weigh all of the ingredients in advance and have all equipment ready to go. This allows you to be more PREpared, work more efficiently, and have a clean, organized work space. Here is my mise en place for the cupcakes.
one thing i didn’t realize in red velvet cake is that red food coloring is normally added in traditional cakes because the red color produced naturally isn’t very strong (THE NATURAL RED PRODUCED IS THE RESULT OF A CHEMICAL REACTION BETWEEN THE COCOA POWDER AND BUTTERMILK). i USED A STAND MIXER FOR BOTH THE CAKE BATTER AND THE FROSTING. this really gets the ingredients smooth and helps sufficiently with the creaming process.
FOR THE CAKE, YOU WANT TO USE A CREAMING PROCESS WHERE YOU MIX THE BUTTER AND SUGAR TOGETHER UNTIL YOU GET A SMOOTH CONSISTENCY. THEN YOU ADD THE EGGS, COMPLETELY MIXING ONE EGG UNTIL FULLy INCORPORATED, THEN ADDING THE REMAINING EGGS ONE AT A TIME. AFTER THE CREAMING, FOLLOW THE RECIPE BY MIXING OTHER INGREDIENTS TOGETHER IN SEPARATE BOWLS, THEN EVENTUALLY COMBINING EVERYTHING TOGETHER TO GET YOUR FINAL BATTER RESULT. ONE IMPORTANT THING TO ALWAYS DO IS SIFT THE FLOUR BEFORE USING IT. THIS WILL GET RID OF ANY IMPURITIES, ALLOW THE FLOUR TO MIX BETTER WITH OTHER INGREDIENTS BECAUSE IT IS FINER AND HELP AERATE THE FLOUR FOR BETTER GLUTEN DEVELOPMENT (WHICH MEANS better RISE TO OUR CAKE).
NOW FOR THE FROSTING. A CREAMING PROCESS IS ALSO USED FOR THAT. WE WANT LIGHT, AIRY FROSTING WITH NO LUMPS.
I MADE THE FROSTING WHILE THE CUPCAKES WERE BAKING. ONCE THE CAKES WERE FINISHED, I HAD THEM COOL ON A WIRE RACK. I THEN PUT THE FROSTING IN A PIPING BAG, SWIRLED DIFFERENT DESIGNS ON THE CUPCAKES AND ADDED SOME CHOCOLATE AND BLUEBERRY ACCENTS. DELICIOUS! ANOTHER THING I LEARNED RIGHT AT THE START OF MY CLASSES WAS TO MINIMIZE WASTE AS MUCH AS POSSIBLE, WHICH I COMPLETELY AGREE WITH! THAT MEANS SCRAPE EVERY BOWL CLEAN, USE ALL INGREDIENTS AND KEEP ANYTHING THAT MAY BE ABLE TO REUSED FOR LATER.
RED VELVET CUPCAKES
Yield 15 Cupcakes
1 1⁄2 cup Sugar
12 Tbsp Butter
1 Cup Buttermilk
2 Large Eggs
1 Tbsp White Vinegar
1 1⁄4 tsp Vanilla
2 1⁄4 cup All Purpose Flour
1 1⁄2 tsp Baking Soda
1 pinch Salt
2 1⁄4 Tbsp Cocoa Powder
2 1⁄4 Tbsp Red Food Color
- Preheat the oven to 350° F. Soften the butter.
- Line a muffin tin with baking cups.
- In a large bowl, sift the flour, baking soda, and salt.
- In a separate bowl, mix buttermilk, vanilla, and vinegar.
- In a mixing bowl, cream the sugar and butter. Then incorporate one egg at a time into the mixture until fully mixed.
- Sift the cocoa into a small bowl and add the red color.
- Add the cocoa and color to the butter and sugar mixture.
- Alternately add the flour mixture and the liquid mixture into the mixing bowl. Always start with the solids and end with the solids when incorporating.
1. Scoop out the batter into lined muffin tins about 3⁄4 of the way up and bake for 15-20 minutes or until the cake springs up when touched.
- Trim the top of the cake to make a flat top.
- Fill a piping bag with butter cream and pipe over the cake evenly, then spread evenly witha palette knife. A cutting guide can be used to mark out even portions of the cake.
- Decorate with remaining butter cream and garnish with glazed orange slices, raspberries,or other suitable decorations.
BUTTER CREAM ICING
Yield: 1 lb
12 oz Confectioner’s Sugar
8 oz Butter
2 tsp Vanilla Extract
1 oz Heavy Cream
- Bring the butter to room temperature
- Sift the confectioner’s sugar
- Place softened butter in a bowl and gradually add the sugar. Cream together with awooden spoon or using an electric mixer until well aerated and whitish in color
- Add the vanilla extract and the heavy cream and beat until smooth. Scrape down the sidesto ensure all ingredients are incorporated
- The butter cream is ready to use as a filling, icing or piped on top witha decorating tube
Note: Other extracts such as lemon or peppermint may be used.
Recipe adapted from Escoffier Online Baking Program.
Please note: when there is a weight measurement for an ingredient, be sure to actually weigh out your ingredients on a baking scale. otherwise the product will not turn out correctly. i learned this one the hard way.
i apologize for the way the recipe is laid out. i am working on a better method and will have that soon for following recipes.