Red Velvet cupcakes with cream cheese frosting

Red is the color of  love and passion. This is probably the reason why this kind of cake is one of the best thing ever created in the history of baking. One look and you'll helplessly fall inlove with its taste and color. Top it off with a rich, smooth and creamy whipped cream cheese frosting. One bite and you're in heaven.

Hmm...Ok.... I think I got carried away.

A few months ago, I was craving for La Rocca Red Velvet cake but of course, it is always out of stock. It is one of those cakes where you have to try once in your life. I tried to fight the craving but when I raided our cupboard and fridge, I had every single ingredient to make this delectable treat. I was afraid that I will fail since it is the first time I will try making it but my urge is so much stronger than my fear, and so I gave in and I never looked back. I'm glad I did, because if not, I would never ever feel that glorious feeling on my first bite of this luscious creation. Here is the recipe. I hope you will love it as much as I did.

Enjoy!

Red Velvet Cupcakes Red Velvet Cupcakes: 1 1/4 cups (125 grams) sifted cake flour 1/4 teaspoon 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 1/2 teaspoon white distilled vinegar 1/2 teaspoon baking soda 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) (35-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, 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.

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

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

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

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: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) 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.

Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.

 

I got this recipe from: http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz2TKLuqThC