My first encounter with this little piece of joy was as a birthday surprise by a friend who had just returned from the States (which happens to be the red velvet's homeland). Who knew that within months every baker round the corner would swear by its Midas touch? From niche patisseries to tiny holes in the wall, each tried to magnetize a streak of luck through the red velvet's soaring fame.If the name didn't charm you then its appearance definitely would. However over rated one might think its flavor is (which is nothing but vanilla and cocoa), a dramatic red color contrasting the luminescent cream cheese frosting screams, 'come, try me!' I might sound prejudiced but the red velvet's ability to win hearts with utmost ease just cannot be ignored.I went around sticking my fingers in each of its variations only to be left with disappointment. So I have to confess that I was motivated enough to join the bandwagon and bake away my very own red velvet cupcakes.
Cupcakes are the perfect melt-in-the mouth gifts and this time they make a comeback in the most sensational flavor. Here goes the recipe of 'Red Velvet Cupcakes with Peppermint Frosting'. Tried and Tested.
INGREDIENTS
For the cupcakes:
Dry Ingredients - 2 1/2 cups maida (all purpose flour)3 Tbsp cocoa powder1/4 tsp salt1 tsp baking soda1 cup sugar, powdered (I'd like the cupcakes to be mildly sweet as the frosting is also sugary but you can add 1/2 a cup more to sweeten it)
Wet Ingredients - 3/4 cup butter, softened3 eggs1 bottle red food coloring (about 25 ml, I used Anuja Food Coloring)1 Tbsp white vinegar (I used Tops)1 tsp vanilla essence1 cup buttermilk (To make buttermilk at home mix 1 cup milk with 2 Tbsp vinegar and let it sit for 3-5 minutes)
Others - Cupcake moulds Electric beater (easier to use than a whisker)OvenI used measurement cups and spoons (the plastic ones) which are available easily at leading stores and supermarkets.
For the frosting: 1 Tbsp butter3/4 cup cream cheese (I used Britannia)
1 cup sugar (icing sugar or powdered very fine)A drop of peppermint essence
METHODSift the flour and keep aside.In a bowl beat the butter until fluffy.Add sugar to the butter, gradually, beating well.Now add one egg at a time and beat.Add the vanilla essence and vinegar to the above mix of butter, sugar and eggs. Mix well.And now the best part - add the red coloring, whisk till the batter turns from pale to pretty!This becomes the wet mixture. Keep it aside till you work on the dry mixture.
For the dry ingredients - In another bowl add flour (sifted in the beginning), cocoa powder and salt. Keep aside. This is the dry mixture.Pre-heat the oven to the maximum temperature.In another bowl mix the buttermilk (preparation given above) with the baking soda. Mixture will bubble.Now alternatively add little dry mixture and the buttermilk (with baking soda) to the wet mixture (the red colored batter you just prepared above).First add the dry flour mix to the red batter and beat. Then add the buttermilk-soda mix. Stir again and repeat this for the entire quantity of dry mix and buttermilk. (Shown in the picture)Beat till you get a thickish consistency and all ingredients are mixed well. (the third picture above is what you'll get in the end)Butter the cupcake tins and fill in the batter.Do not fill it completely just about 3/4th.Bake for 18-20 minutes at 180 degree Celsius.
In the meanwhile prepare the frosting - Note: The cream cheese should be at room temperature. Sift the icing sugar before using it.Whisk the cream cheese and butter lightly.Add sugar - little at a time and mix well.Finally add the peppermint essence.Refrigerate the frosting for about 5 minutes to adjust the consistency.Once the cupcakes are baked, let them cool down before you take them out of the mould.Decorate with frosting, sprinklers and indulge!
In case you have extra cupcakes or a few that just didn't bake right you could make red velvet cake pops with them, its terribly easy to do so.Mash the red velvet cupcakes. Add some milk to get a dough like texture.Make small rounds with the dough (picture on left). Dip these rounds in the icing, cover with sprinklers and voila!
Cupcakes are the perfect melt-in-the mouth gifts and this time they make a comeback in the most sensational flavor. Here goes the recipe of 'Red Velvet Cupcakes with Peppermint Frosting'. Tried and Tested.
INGREDIENTS
For the cupcakes:
Dry Ingredients - 2 1/2 cups maida (all purpose flour)3 Tbsp cocoa powder1/4 tsp salt1 tsp baking soda1 cup sugar, powdered (I'd like the cupcakes to be mildly sweet as the frosting is also sugary but you can add 1/2 a cup more to sweeten it)
Wet Ingredients - 3/4 cup butter, softened3 eggs1 bottle red food coloring (about 25 ml, I used Anuja Food Coloring)1 Tbsp white vinegar (I used Tops)1 tsp vanilla essence1 cup buttermilk (To make buttermilk at home mix 1 cup milk with 2 Tbsp vinegar and let it sit for 3-5 minutes)
Others - Cupcake moulds Electric beater (easier to use than a whisker)OvenI used measurement cups and spoons (the plastic ones) which are available easily at leading stores and supermarkets.
For the frosting: 1 Tbsp butter3/4 cup cream cheese (I used Britannia)
1 cup sugar (icing sugar or powdered very fine)A drop of peppermint essence
METHODSift the flour and keep aside.In a bowl beat the butter until fluffy.Add sugar to the butter, gradually, beating well.Now add one egg at a time and beat.Add the vanilla essence and vinegar to the above mix of butter, sugar and eggs. Mix well.And now the best part - add the red coloring, whisk till the batter turns from pale to pretty!This becomes the wet mixture. Keep it aside till you work on the dry mixture.
For the dry ingredients - In another bowl add flour (sifted in the beginning), cocoa powder and salt. Keep aside. This is the dry mixture.Pre-heat the oven to the maximum temperature.In another bowl mix the buttermilk (preparation given above) with the baking soda. Mixture will bubble.Now alternatively add little dry mixture and the buttermilk (with baking soda) to the wet mixture (the red colored batter you just prepared above).First add the dry flour mix to the red batter and beat. Then add the buttermilk-soda mix. Stir again and repeat this for the entire quantity of dry mix and buttermilk. (Shown in the picture)Beat till you get a thickish consistency and all ingredients are mixed well. (the third picture above is what you'll get in the end)Butter the cupcake tins and fill in the batter.Do not fill it completely just about 3/4th.Bake for 18-20 minutes at 180 degree Celsius.
In the meanwhile prepare the frosting - Note: The cream cheese should be at room temperature. Sift the icing sugar before using it.Whisk the cream cheese and butter lightly.Add sugar - little at a time and mix well.Finally add the peppermint essence.Refrigerate the frosting for about 5 minutes to adjust the consistency.Once the cupcakes are baked, let them cool down before you take them out of the mould.Decorate with frosting, sprinklers and indulge!
In case you have extra cupcakes or a few that just didn't bake right you could make red velvet cake pops with them, its terribly easy to do so.Mash the red velvet cupcakes. Add some milk to get a dough like texture.Make small rounds with the dough (picture on left). Dip these rounds in the icing, cover with sprinklers and voila!
Life is a combination of magic and desserts. This one comes as a sweet blessing that will teleport you to the 7th heaven. Time to lose yourself to its charm...Thanks for all the help and support: Nikita Ruth (who's kitchen was all red and rumpled!)
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