What's Up Cupcake?: red velvet

Saturday, January 28, 2012

Sweet Treats Saturday: Red Velvet Cupcakes

I love trying new recipes, especially a variation to some of my staples - like this Red Velvet Cupcake recipe from Brown Eyed Baker.

The main differences that I found in this recipe from other red velvets that I usually make, is the use of regular flour instead of cake flour. But I didn't find the cupcakes lacking in lightness/fluffiness. The recipe also made a perfect dozen, and the frosting was just enough to cover it. So often I find recipes where I'm left with a big difference in the frosting to cupcake ratio, which can just get wasteful. Then I have to find other ways to make it match up (doing a half batch of one or the other), or just save some of the batter or frosting for a later use.

The flavor was delicious and the frosting wasn't overwhelming in flavor... in fact, it was just right! So if you're looking for a new red velvet to taste, add this to your list!

Red Velvet Cupcakes with Cream Cheese Frosting
Recipe from Brown Eyed Baker

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Ingredients for the Cupcakes:

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring (I used a gel, so I only needed about a teaspoon)
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar (I used a cider vinegar as it's what I had on hand and usually use for my red velvets)

Ingredients for the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

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Saturday, October 22, 2011

Sweet Treats Saturday: Red Velvet Cupcakes in a Jar

You've probably seen cupcakes in a jar popping up all over the web and in your local bakeries. There are a few variations that I've seen: ready made cupcakes popped into a jar, cakes cut up into pieces and put into a jar, and those made directly in it. I'm going to show you how to do the latter. I think this looks the cleanest of the bunch and is the most novel (a cupcake baked in a jar... what?!). It's really not difficult to do, but it gets a great reaction from people, and is a great way to give out cupcakes.

These make perfect party favors, gifts for co-workers (especially when you don't want to just leave a cupcake out in the open on their desk), teachers gifts, etc.

What you'll need:

Canning jars. I use a minimum 8oz jar as that will hold a standard cupcake. You can go larger, but consider cooking time, and how to balance the contents.
Cake batter and frosting. I made red velvets as they're a great color for the holidays, and can look really good with a contrasting green fabric top. You can also make blue velvets, funfetti cupcakes, or really anything that you like.
Decorating supplies. This can be fabric scraps and raffia, ribbon, or even simple card stock cut to fit into the lid of the jar.

That's it! The canning jars are everywhere, you just have to know where to look. Check your local craft stores or grocery stores in the canning/baking aisle. I bought mine a Wal-Mart as they had the best value (a dozen for approx. $8), and the exact size that I was looking for.

Red Velvet Cupcakes with Brown Sugar Cream Cheese Frosting
Recipe from Goodies by Anna

This recipe will make about 2 dozen cupcakes, or the same amount in 8oz jars.

Cupcake Ingredients:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp (1 oz) red food coloring
1 tsp vanilla extract
1 tsp white distilled vinegar

Preheat the oven to 350 degrees.

Sift together the flour, sugar, baking soda, cocoa powder, and salt in a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Pour batter into the individual cupcake pans or jars. The same amount of batter would be used for a jar. It should only fill about a quarter full - keep in mind that the jar does not have a wider top portion like a standard cupcake, so it does rise a bit higher. You still want enough room for frosting.

The batter on the left, baked cupcake on the right. It more than doubles in size.

Bake cupcakes until a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cakes cool completely before frosting. If you baked them in the canning jars, it will take about an hour before they are cooled enough to add the frosting.

Frosting Ingredients:
*This is the edited frosting to make half a batch. Goodies by Anna posted the original recipe with the comment that it made far too much so to half it in the future.
3/4 cup butter (one and a half sticks), softened
8 oz cream cheese, softened
2 tbsp light brown sugar, packed
1/2 tsp vanilla extract
pinch of salt
2-3 cups powdered sugar
1-2 tbsp milk depending on desired consistency

Cream the cream cheese in a medium bowl with an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated.

Add the brown sugar, pinch of salt, and vanilla extract, and beat until blended.

Turn off the mixer and gradually add the powdered sugar, mixing well in between each addition. Alternate adding the sugar and milk until the frosting is smooth and has reached your desired consistency.

Once the cupcakes are cool, you can pipe the frosting on. You can do this with a pastry piping bag, or with a regular plastic bag with a tip cut off. If it's going into the jar, it doesn't need to look fancy. Once the cupcakes are frosted, seal the jars and decorate.

I cut out circles slightly larger than the jar lid from scraps of fabric. Hold down and tie with raffia or ribbon. You can also attach a spoon to make enjoying the gift easier.