Chocolate Desserts HomeCooked

Red Velvet Cupcakes

March 14, 2013

My utopia would be to leave my job, sit at home, blog all day, try out new recipes, visit restaurants, go for cook ups and workshops and completely soak up the food world. But, then that’s why its utopic and not real life. Shift back to my usual day and I’m at home, working at office for 9 hours, coming back and cooking and just sometimes, when I’m in the mood to try out something innovative it appears on this blog — but, rarely at the time it should. I wish I could just set aside some time every week to put up at least 2 blog posts for you all before your interest peters out.

Anyway, Valentine’s Day was of course a month ago and Ishaaq was on a wedding shoot, but I was home and in the mood to bake something Valentiney. So I did what more than half the baking world was doing — I made Red Velvet Cupcakes (with cream cheese frosting, of course), except that it was my very first time.

I researched quite a few blogs and finally settled down on Purple Foodie‘s recipe. It seemed simple and easy and quick. So I went about preparing for these little cupcakes and was so glad I did.

 

Print Recipe
Red Velvet Cupcakes
The quintessential Valentine's Day dessert...
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cream Cheese Frosting
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cream Cheese Frosting
Instructions
  1. Preheat the oven to 170 degrees C.
  2. Whisk the flour and baking soda together.
  3. In another bowl, cream the butter and sugar till light and fluffy and then slowly add the egg and beat everything well.
  4. In a third bowl, combine the cocoa powder, red food colouring, vanilla extract into a dark, thick paste.
  5. Add this to the butter-sugar mixture and mix well to combine.
  6. Now, on slow speed, alternatively add the yoghurt and flour+baking soda to the entire mixture starting and ending with the flour (I read somewhere that this trick ensures that cakes with more dry ingredients turns out moist).
  7. Use a spoon to fill cupcake liners with this mixture and bake of 20-25 minutes till a tooth pick comes out clean.
  8. Let the cakes cool before frosting.
  9. In a bowl, beat the sugar and butter together till it is well combined and then add the cream cheese all at once and beat well till the frosting is light and fluffy.
  10. Do not over mix or the cream cheese can split.
  11. Put this into a piping bag (if you have one; I don't so I used a spoon) and frost the cooled down cupcakes.
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