These cupcakes are as good if not better than any i've ever eaten at coffee shops and bakeries. i'm so proud of them! if/when i start my own bakery this will definitely be on the menu!
Red Velvet Cupcakes from the Hummingbird Bakery
4 T butter, room temp
3/4 c sugar
1 egg
2 1/2 T unsweetened cocoa powder
3 T red food coloring
1/2 t vanilla extract
1/2 c buttermilk
1 c plus 2 T flour
1/2 t baking soda
1 1/2 t distilled white vinegar
1 quantity cream cheese frosting (below)
preheat oven 325.
Put butter and sugar in electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed. turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
in separate bowl, mix together the cocoa, red food coloring, and vanilla to make a very thick, dark paste. add to the butter mixture and mix throoughly until evenly combined and colored. turn the mixer down to slow speed and slowly pour in half the buttermilk. beat until well mixed, then add half the flour and beat until everything is well incorporated. repeate this process until all the buttermilk and flour have been added. scrape down the side of the bowl. turn the mixer upt o high speed and beat until you have a smooth, even batter. turn the mixer down to low speed and add the baking soda and vinegar. beat until well mixed, then turn up the speed again and beat for a couple more minutes.
spoon the batter into paper cases in 12 hole cupcake pan until 2/3 full. bake for 20-25 minutes until tester comes out clean. let cupckaes cool slightly in the pan before turning out onto wire rack. cool completely.
**i'm finding that things have to bake longer in my pampered chef stoneware. does that ever happen to you?
cream cheese frosting
2 1/3 c powdered sugar
3 T butter, room temp
4 oz cream cheese, cold
beat powdered sugar and butter together in mixer on medium slow speed until mixture comes together and is well mixed. add cream cheese all at once and beat unitl it is completely incorporated. turn the mixer up to medium high speed and beat until frosting is light and fluffy, about 5 minutes.
** used pampered chef icing thingie and LOVED it! i can't believe how well the plunger worked with no mess. i can't believe i used those old fashioned hand tubes for so long. that's one of the best purchases ever. now all my cupcakes will be p retty!
3 comments:
yes, it takes longer. I think it takes longer for the stoneware to heat up. Did you use real buttermilk or the vinegar/milk combo?
what does the red dye actually do for the dough? Any ideas? What if I left it out?
i used real buttermilk b/c i really like the taste. no idea what the red dye does....guess it adds a little liquid to the dough though, if you left it out you might have to substitute milk or something.
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