EVERYBODY adores Red Velvet Cake, be it in a full cake with slices, in bars or in cupcake form. As for me, I love it when it’s a cupcake. It’s pretty as a cupcake, and you can really dress it up with icing and edible décor to make it your own. I’ve made Red Velvet Cupcake in the past and I’m planning to make Red Velvet Cupcake this Christmas break (I’m taking my annual yearend Sabbatical leave after tomorrow, December 21, 2012, so I could enjoy Christmas and my birthday, and will be back to work on the first working day of January 2013). The problem is that I’ve sort of misplaced the recipe that I used before, so I dug up my file for a good alternative and found this recipe (complete with photo) by Chef Christine ‘Kittin’ Zenarosa of the Cookbook Kitchen from the baking class that she conducted at The Maya Kitchen Christmas of 2011. I remember feeling bad about receiving the material way too late for FLAVORS Magazine’s Christmas issue last year, so I had to put it on file – unused.
Well, now, I have a blog, and I can share the recipe. So here’s the Red Velvet Cupcake recipe that I will be making next week and sharing with my family, so you can make it and enjoy it with your own families. At least we know we’ll have something in common for Christmas.
2-1/2 cups Maya All Purpose Flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
2 cups sugar
1 cup sour cream
1/2 cup milk
4 tbsps. red food color
1 tsp. vanilla extract
THE VANILLA CREAM CHEESE FROSTING:
1 cup cream cheese, softened
1/2 cup butter, softened
2-3 tbsps. milk
2 tsps. vanilla extract
3 cups confectioners’ sugar
1. Preheat oven to 350°F (177°C).
2. Mix together flour, cocoa powder, baking soda and salt in a medium-sized bowl. Set aside.
3. Beat butter and sugar in the bowl of an electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, red food color and vanilla extract. Gradually beat in flour mixture on low speed just until blended. Do not overbeat.
4. Spoon batter into 24 to 30 muffin holes lined with cupcake paper, filling each cup up to two-thirds full.
5. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
6. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completely.
7. Frost with Vanilla Cream Cheese Frosting.
8. To make Vanilla Cream Cheese Frosting, beat cream cheese, butter, milk and vanilla in a large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Pipe over cupcakes with an extra large closed star tip.
Makes 24 to 30 cupcakes.