Red Velvet Cupcakes
You can't buy happiness, but you can buy cupcakes. And that's kind of the same thing.
This is my homemade Red velvet cupcakes! I really love baking/cooking. I remembered that if i fail this time to bake my cupcake, I will not bake anymore. I even pray to God and I'm so happy that it came out beautiful and delicious. Actually I'm lack of red food coloring, instead of 4 tablespoon I think I only got to use 2 tablespoon of the red food coloring. I used 1 bottle of McCormick red food coloring, that's for sure! I'm very proud of myself that time. I thanked God because he doesn't let me stop in baking or cooking. It is like an answered prayer for me. Hahaha at last I made my cupcakes successfully and not like my first try in making cupcakes, they're so dry and like a stone! Seriously, HAHAHA. But it taste delicious tho, just the texture. :P I'm so happy that they all like my cupcake. :) They all give me their compliments. Even my tita doesn't believe that i baked that cupcakes. She thought that we only bought it at a cupcake store. Hahahaha That's all about my Red velvet cupcake!
- For the cupcakes: Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
- Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
- For the frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.
- Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.
Red Velvet Cupcakes:
12 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 1/2 tablespoon cocoa powder, sifted
4 tablespoon no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 cups whole milk
3 1/4 cups all purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar
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)