Delicious foodiness

This recipe is in huge demand, so thought I’d publish it here for easy access!

Red Velvet Cupcakes

Adapted and South Africanised from the Joy of Baking

red velvet

1 1/4 cups (125 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring (though I just used half the bottle)

Cream Cheese Frosting
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream from Woolworths is the best) (35-40% butterfat)

Method

Please excuse my terrible pics, but my camera was temporarily misplaced during my move into a new flat and so I used my Blackberry instead.

1. Preheat oven to 175 degrees C and line 12 muffin tins with paper cupcake liners.

Easy-kapeesy!

2. In a small bowl sift together the flour, baking powder, salt, and cocoa powder.

3. In large bowl, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring.

5. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

red velvet cupcake batter6. Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.

7. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

red velvet cupcakes8. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting

1. In a large bowl using either an electric beater or with a hand mixer, beat the cream cheese until smooth.

2. Add the vanilla and confectioners sugar and beat until smooth.

3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

Now eat and enjoy! They are totally worth the calories.

samantha steele red velvet

The flash made me look like Voldemort. Be assured, I do have a nose.

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4 thoughts on “Delicious foodiness

  1. Samantha woolies have stopped selling cold heavy whipping cream and so the
    Consistency of my cupcakes icing isn’t right – do you know of a suitable alternative?

    1. Hi, such a pity! Look for any cream with a very high fat content – Woolies whipping cream also works great and makes a lovely light icing that pipes on really well. Hope it works out!

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