Saturday, September 4, 2010

Red Velvet Cupcakes

Yes I had to start my blog with a New York Magnolia cup cake. I love my Magnolia Bakery cook book, and my Hummingbird cookbook, both of which have the famous Red Velvet cupcake. No I havent made any variation to the recipe, but I prefer to follow the Humming bird method, with a creamy vanilla Frosting.  After my 2nd attempt, these cupcakes are the best ever, (Confirmed by all those that endulged in my one of many batches made.


Unsalted Butter             60 g     at room temperature (softened)
Castor Sugar               150 g

Egg                               1 of    at room temp

Cocoa Powder               10 g 
Red food Colouring        20 ml   (Queens, available from coles or any local grocery store) 
Vanilla Extract               1/2 Teaspoon

Buttermilk                  120 ml  (or use Full cream milk)
Plain Flour                 150g

Salt                               1/2 Teaspoon
Bicarb Soda                  1/2 Teaspoon
Apple Cider Vinegar      1 1/2 Teaspoon (also available at Coles)

This will make you 10 large cupcakes or 12 not so large.
There are many types of cupcake cases available in Australia, so you need to trial and error. The above quantities will make you 12 or 10 large cupcakes. Once again you need to trial and error. The UK cupcake cases are smaller than the American cases. 

Baking in an AGA
Preheat oven at 170 deg C
Then drop to 150 deg C when inserting to bake. 

In a normal oven preheat at 150 deg C.

Using an Electric Mixer with the beater attachement (that looks like a paddle)
  • Mix the butter and the sugar and beat on Medium until light and fluffy. (Be patient, should take 3 minutes)
  • Add the egg then turn up the speed to high until the mixture is well mixed

In a seperate Bowl (breakfast cereal bowl type)
  • Mix the Cocoa powder, red food colouring and vanilla extract until thick and paste like.
  • Add it to the butter mixture and mix thoroughly until well combined. Stop the mixer and scrape the sides with a rubber spatula.

Turn the Mixer down to slow and mix the following until well mixed
  • then add half the Buttermilk.
  • slowly add half the flour
  • Repeat the process and add the balance of the buttermilk and flour and mix well. 
Stop the mixer and scrape the sides again then turn the mixer to high until  you get a smooth even texture.

In a seperate bowl or glass measuring cup (Soda Mix)
  • mix the salt, bicarb soda and Vinegar (Caution, this will fizz a little)

Turn the mixer to Low
  • Add the soda mix into the mixture. 
  • Beat slow till well mixed then turn up the speed for 2 minutes.

Final Mixture (yes red)
Spoon the mixture (i use a icecrean scoop full) into the paper cases.
Bake for 20-25 minutes.
It should feel spongy when tested.

Leave the cupcakes to cool in the tray then lay onto a cooling rack to cool completely.
Add topping when cupcakes are cold.  (I suggest Vanilla Butter Cream, which I'll post later).

Red  out of the oven

Red Velvet From "Crumbs" bakery in New York City. Yum Factor 5 out of 5,

1 comment:

  1. IT took me two attempts to get the mixture right. Keep on perservering.