This cake is just PERFECT! i mean it the texture and the perfect hint of chocolate in it. The whole deal with the frosting and a touch of cinnamon just makes it divine! TRY IT
This fashionable beautiful and of course delicious red velvet is a MUST
I have to admit I met red velvet just recently (i can say with a lot of shame it was during my 25th bday) and I regret every moment we spend apart! I should’ve made this recipe a long time ago, should’ve tried it before. Oh well, guess waiting pays of because I got a perfect cake on my first try (yei!!) we all know, at least all of us unexperienced bakers that is not an easy thing to do.
I came across this delicious and promising cupcake recipe and I have to admit I stumble upon it by accident but got caught in it. I found it in JOY the baker’s blog and am happy i did.
There is nothing you need to change from this recipe! just follow it and it will bring absolute bliss to your life!
Yields 50 mini cupcakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
Place a rack in the upper third of the oven and preheat oven to 350 F (180C).
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly 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.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 350 F (180 C) for 8 – 10 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Frosting (yields enough i promise, if you don’t eat it before hand!! – not an easy task!)
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold
1/4 teaspoon ground cinnamon
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
now…FROST your cupcakes and ENJOY!
perfect combination of fluffly cupcake with the BEST frosting ever!
pecat 