No Tea After 12 // Red Velvet Cupcakes

Red Velvet Cupcakes

posted in, Cupcakes on Thursday, February 10, 2011

OK I realize that red velvet cupcakes have been done to death on food blogs, and I also realize that anything red might be the most obvious thing to post four days before Cupid's special day. But this post isn't so much about the cakes as it is about the meaning of making cake for someone else. You all know how much I love my hubs, and he features on this blog an awful lot. But this post isn't about him, in particular. Yes - the meaning here applies to him too, but what I really want to get across is a feeling of love and goodwill that making cakes for other people brings not only the people you make the cake for, but also to you.

In the run up to Valentine's Day...we are always focused on our sweetheart's, and rightly so because they are super important people. If you haven't got a sweetheart, you may be focused on that too. That doesn't matter here. Sure, as Mick says "everybody needs somebody to love", but you don't need to have a sweetheart on Valentine's Day to feel good. Making cakes for someone will make you feel good. Heck, making anything for someone else will make you feel good.

These particular cakes were made for (one of) my best friend's birthday last year...that's right it's Kirsty folks! She's had a few short cameo's in other posts, but she's never really had a post of her own. At the end of last year Kirsty moved about 100 miles away. ONE HUNDRED MILES. So, let me just spell it out for you, now three of my best girlfriend's live nowhere near me. Or I live nowhere near them if you want to put it that way. Kirsty's been back to visit a few times since she's moved but I can't tell you how much I miss her everyday presence in my life, she's one in a million and the kind of friend every should have, if they're so lucky. But I'm not gonna get all smushy here about here cus' she would probably just tell me that was gross and to get over it. She's blunt like that, and I love that about her. Kirsty is a no BS kinda person, she talks a lot of sense. But more importantly she's so much fun, she's got a personality that draws people to her and her wit and charm keeps everyone on their toes, all the time.

Now, one thing about Kirsty - she loves cake. (ALL of my friend's love cake, so this leads me to believe everyone in the world loves cake - don't you just love cake?) I digress. Kirsty really loves red velvet cake (cupcakes, anything), in fact, she's already told me that it's a red velvet cake I will be making for her wedding day. And I will be happy to do it, because if making cake is one of the ways I can make my friends (and other loved ones) happy then I'll do it. Every time.

Kirsty, this cake's for you xoxo

What will you be making for the ones you love this Valentine's Day?

Red Velvet Cupcakes

Adapted (barely) from The Hummingbird Bakery Cookbook

For the cupcakes:
2.2oz / 60g butter, unsalted, room temperature
3/4 cup / 150g caster sugar
1 egg
.70oz / approx 1/8 cup / 20g dark chocolate cocoa powder
2 Tablespoons / 40ml red food colouring - I doubled this because my food colouring wasn't "red enough"
1/2 teaspoon vanilla extract
1/2 cup / 120ml buttermilk
1 1/2 cup / 150g flour, all-purpose
1/2 teaspoon baking soda
1 1/2 teaspoons white vinegar

For the cream cheese frosting:
2 1/4 cups / 300g confectioner's / icing sugar
5.2oz / 80g butter, unsalted, room temperature
5.2oz / 125 cream cheese, cold

To make the cupcakes: Preheat the oven to 325f / 170c.

Put the butter and sugar into a large bowl, or the bowl of a freestanding mixer. Using the paddle attachment on the mixer, or a handheld electric mixer beat the butter and sugar on medium speed until light and fluffy (about 2 minutes). Crank the mixer up to high and slowly add the egg until well mixed.

In a separate small bowl mix together the cocoa powder, red food colouring and the vanilla extract to make a thick, dark red paste. Add the paste to the butter mixture and mix thoroughly until evenly combined. With the mixer on low speed, add half of the buttermilk and beat until well mixed. Add half of the flour and beat until incorporated. Add the other half of the buttermilk, and mix. Finally, add the last half of the flour and mix again. Scrape down the sides of the bowl and with the mixer on medium or high beat until everything is well-mixed.

Now, with the mixer back on low add the baking soda and the vinegar. And again turn the mixer up and beat for a minute to make sure everything is really well incorporated.

Spoon the mixture into paper cases - be sure to fill them only to the 2/3 mark. This seems quite low, but they do rise quite a bit and the frosting recipe makes a ton so you need a little bit of extra space for a big glob of frosting. Bake 20-25 minutes or until the sponge springs back when touched. Let cool in pan for 3 minutes, then allow to cool completely on a wire rack.

To make the frosting: Beat the confectioner's / icing sugar and butter together in a freestanding mixer, or with a handheld mixer on medium or low speed until the mixture comes together. Add all of the cream cheese at once and turn the mixer up to medium-high. Beat the frosting until it is light and fluffy - at least 5 minutes. But do be careful not to over-mix as the mixture can quickly split and become runny.

When the cupcakes are cold, spoon the frosting on top and swirl around with a pallet knife.

Makes 12 cupcakes, and enough frosting to cover 12 cupcakes generously.

Over to you....

You’re right I love cake! However that Tomato soup and grilled cheese sandwich still makes my stomach grumble and my mouth water!

Your love of cooking is great for my love of eating!!! Looking forward to you coming to spice up our kitchen.

Love you but not toomuch eh! ;)

Great photos! Plus the recipe looks divine. We’d love for you to share your recipe at dishfolio.com!

Oh I wish we had these on Monday!! They look amazingly delicious!

Your cupcakes are gorgeous! I also made some red velvet cupcakes with cream cheese icing over the weekend. The recipe I chose was very good but kind of greasy.

I wanted to know, what kind of muffin pan do you bake these in? Is it a popover pan? The sides of your cupcakes are so straight up & down. I’m guessing it’s not an average muffin tin?

Heidi

Hey Heidi thanks very much! Actually, I did use a regular muffin pan…the first time I made the cupcakes with this recipe I filled the muffin cases way too much and the cupcakes were HUGEMONGOUS (not the worst thing that could’ve happened). But I wanted these to look just like the ones from the bakery so I really only filled them to 2/3 and I refrained from overfilling - even at the risk of throwing away a little bit of the batter (but not much). Enjoy! This recipe is a real classic! :)

These look amazing darling daughter! Love and cake make the world go round!

Hey Cuz! These look great! I am making a red velvet ZOMBIE cake in a couple weeks for Soph’s 13th b-day - and think this may just be the recipe I’ll try! Mine’ll be a Gluten Free adaptation of course…but I’ll let you know how it all turns out! Cheers!

Hi Mom - you are so right! If everyone ate more cake…the world would definitely be a happier place!

Howdy Cuz! How you doin?? Awesome…send me a pic of your red velvet zombie cake! And let me know how it goes gluten free!

Hugs and cake wishes to you both!

First time blogger…. first time baker…
Now i am a wanna-be baker these red velvet muffins are a must! I will be baking these for sure and then i will be having you round to try them and give your professional opinion (and i will take photos of them using my lovely new camera!)
xxxxxxxxxxxxxxx

Audrey - like Heidi, I was wondering how you get cupcakes with straight sides. There are so many slightly different sizes of muffin tins out there, and I have been searching and searching for one that makes cupcakes just like this. Any suggestions?

They look awesome!

Hey Stephanie (and Heidi too) so sorry I missed this message - to answer both your questions I did use a regular muffin tin. The recipe calls for filling the tin only up to 2/3, even though it probably makes more than that if you fill it just that much the cupcakes have very straight sides. It seems a bit strange as they seem too empty when you put them in the oven, but they do rise quite a bit! Let me know how you get on, good luck!! Aud

When you came round for Father’s Day you made these and they were delish! Are they in the Hummingbird Bakery CookBook that we have?

Hi Gabs, yes they are from the hummingbird book! How is your baking competition application going?? Xoxo

Hey Audrey,
Wonderful blog with beautiful images!! I’m a total foodie and wish I had the time and, more so, the talent to create something like this! Congrats and look forward to seeing more recipes.
PS. Caster sugar seems to be a British thing, right?. I see it on cooking shows all the time but what is it? just granulated sugar, superfine sugar or something else? Suppose I could just google it… :)

Hey Kelly! Thanks! :) Yep caster sugar is superfine - thanks for asking actually, I’ll try and remember to add that to the recipes from now on as I like to try and cater for US and European cooks!