Red Velvet Cupcake

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Red Velvet  Cupcake








My daughter requested for this cupcake. To be honest, I was never a huge fan of red velvet cakes. The store bought ones were ultra dry and the flavor confused me. 

But not going to lie, I ate two of these cupcakes for tea. Regret? No.  Delicious? Yes.
The cupcakes were soft and light. The cream cheese filling in the centre lends to the moisture and richness of the cupcakes. These cupcakes can be eaten plain without the frosting. Its an individual preference.





The base of this recipe are simple ingredients. Most of which you probably have in your pantry. 

Cake flour is used in this recipe. It's a delicate flour with a low protein content. It makes the cake super tender . It's a clear path to a lovely soft cakes. You can use a combination of 160g all purpose flour and 32g of cornstarch to substitute cake flour.

Buttermilk is required for this recipe. Works wonders when used in baking. It helps fluff up cakes beautifully, adds texture and provides tanginess way better then milk. 

*To make your own buttermilk, simply
  add 1tbsp of lemon juice or white 
  vinegar to 1/2 cup whole milk. Let it set
  for 10 minutes before use. 
  ( It should be thick by then. Stir before
   adding to the batter)

One more ingredient that brings this recipe to life is  adding coffee powder.
The coffee elevates the flavors of these cupcakes.


Steps to make the cupcakes.

Ingredients:

- 192g cake flour
- 1/2 tsp baking soda
- 4 tsp cocoa powder 
- 2 eggs
- 100g sugar
- 60g butter
- 120ml vegetable oil
- 2tsp vanilla extract / essence 
- red coloring - until you obtain desired  
  colour 
- 1/2 cup butter milk
- 1 tsp instant coffee powder
- 1/2 tsp distillised white vinegar


Cream Cheese Filling :

- 8 oz cream cheese ( room temperature)
- 1 egg
- 1 tsp vanilla essence / extract
- 1/4 cup sugar


Frosting: ( optional )

- 2oz butter (room temperature)
- 4oz cream cheese (room temperature)
- 1/4 to 1/2 cup powdered sugar
- juice from 1/2 lemon



Method

To make the Cream Cheese filling

- In a small mixing bowl beat sugar and
  cream cheese until smooth.

- Add eggs and vanilla essence/extract.
  Beat until combine. Set aside.


To make Cup Cakes batter

- Preheat oven to 170c

- Line muffin pan with cupcakes liners.

- In a mixing bowl, sieve in the cake
  flour, cocoa powder and baking soda.  
  Whisk together and set aside.

- Seperate yolks and egg whites.

- Whisk 2 egg whites on high speed in a bowl
   until soft and peak form. Set aside.

- In another bowl beat butter and sugar 
  until creamy then add oil and continue     
  beating.  

- Next beat 2 egg yolks and vanilla essence/
  extract until combine. Add food coloring,
  vinegar and coffee powder and continue 
  beating.
 
- Mix in the dry ingredients in 2 addition.
  Alternating with the buttermilk until just
  combine. Be careful not to over mix the
  batter.

- Gently fold in the whipped egg whites 
  using a spatula into the  cake batter

- Fill in the cupcake casing by alternating 
  spoonfuls of cake batter and cream cheese 
  filling. Make sure to not overfill. Only fill   1/4 of the case before adding the cream 
  cheese batter then top 3/4 filled with cake
  cake better

- Use a chopstick or knife to swirl the batter.

- Bake for 20 minutes or until toothpick 
  inserted comes out clean or with just a      
  couple of moist crumbs.



- Remove from the oven and allow to cool


-  To make frosting  (if using)

  In a mixing bowl beat butter and cream
  cheese until combine then add sugar.
  Beat until light and fluffy . Mix in lemon
  juice.

- Divide the cream cheese batter into 2 
  portions . Add a drop of red colouring in  
  one of the batter. Mix well .

- Place a tip inside a piping bag.

- Place the bag inside a tall cup and fold the
  excess bag over the edges of the cup.

- Fill one side of one frosting and
  another side of another frosting




- Start squeezing and begin swirling
  from the edge towards the center.




- Enjoy!

Note :  This recipe is adapted from Sally  
Baking addiction. I made some changes to the original recipe.



Don't  forget to follow my Instagram
@_casualcook_
for more recipes and inspiration





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