{"id":441,"date":"2012-12-14T08:44:00","date_gmt":"2012-12-14T00:44:00","guid":{"rendered":"https:\/\/www.lifestinymiracles.com\/2012\/12\/14\/festive-food-train-red-velvet-cuppies\/"},"modified":"2014-10-03T18:20:21","modified_gmt":"2014-10-03T10:20:21","slug":"festive-food-train-red-velvet-cuppies","status":"publish","type":"post","link":"https:\/\/www.lifestinymiracles.com\/2012\/12\/festive-food-train-red-velvet-cuppies\/","title":{"rendered":"Festive Food Train: Red Velvet Cuppies"},"content":{"rendered":"
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The secret to a good Red Velvet Cupcake lies in its quality ingredients – the best Valrhona Cocoa Powder and only the ORIGINAL Philadelphia Cream Cheese. The use of buttermilk reacts with the cocoa powder to give the cupcakes a distinctive texture. Here’s a recipe which I personally use:<\/p>\n
For the Red Velvet Sponge Cake<\/b><\/u><\/span><\/span><\/p>\n 2 Eggs <\/p>\n Steps:<\/b> For the Cream Cheese Frosting<\/span><\/b><\/u><\/span><\/p>\n 250g Philly Cream Cheese (softened at room temp) Steps: To assemble the cupcakes:<\/b> <\/p>\n <\/p>\n <\/p>\n
170g Castor Sugar
110g Unsalted Butter
180g Cake Flour (sifted)
1\/2 tsp Baking Soda (add into the flour)
1\/2 tsp Salt (add into the flour)
30g Valrhona Cocoa Powder
165g Buttermilk
1tbsp Wilton Red Food Colouring (mixed into the milk)
2tsp Nielsen-Massey Pure Vanilla Extract <\/p>\n
1. Preheat oven to 180C. Line a muffin tray with 16 cupcake casings.
2. Sift the Cake Flour, Baking Soda, Cocoa Powder and Salt.
3. In a mixer, cream the Butter, Castor Sugar and Vanilla Extract on medium speed.
4. Add in the Eggs one at a time.
5. Alternate adding in the Flour mixture and the Buttermilk mixture (with red colouring). Whisk till the whole mixture is well-combined.
6. Scoop the batter into the cupcake casing about 2\/3 full.
7. Bake in the oven for about 18-20mins.
8. Remove from oven and leave to cool on a wire rack.<\/p>\n
80g Unsalted Butter
2tsp Nielsen-Massey Pure Vanilla Extract
80g Icing Sugar (sifted)<\/p>\n
1. Combine all ingredients in a mixer and cream until light and fluffy at medium speed.<\/p>\n
1. Fill the piping bag with a piping tip.
2. Fill the piping bag with the Cream Cheese Frosting.
3. Pipe the frosting onto the Red Velvet Cupcake as desired. Decorate with festive toppers and serve.<\/p>\n