Red Velvet Cupcakes

Last weekend was an emotional rollercoaster. I found some solace is cooking. On Saturday afternoon (after a day of shopping) I started making Red Velvet cupcakes. When it came time to mix the red food colouring with the butter milk I decided purple would make me happier.

Recipe from Joy of Baking

The cupcakes

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) caster sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring - I used purple gel

1/2 teaspoon white vinegar

1/2 teaspoon baking soda

Preheat oven to 175 degrees C and line 12 muffin tins with paper cupcake liners.

Sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft Add the sugar and beat until light and fluffy  Add the egg and beat until mixed. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the food coloring. With the mixer on low speed, add the flour mixture and buttermilk to the butter mixture, in three lots, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops. Bake in the  for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting.

Cream Cheese Frosting

227 grams cream cheese, room temperature - I used the full block because I had no tuse for the left overs

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) icing sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream

In a bowl, beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

I found the cream made it quite runny (maybe it was the extra cream cheese?) so I did have to add extra icing sugar.

The result of my adventure into purple cakes? Green/black/purple cakes. They were moist & tasted like red velvet cakes but the colour was a bit of a turn off.

I forgot to take a proper photo and only have my crappy iphone pic.

You can see the greenish tinge on the cupcake liner. It was a little off putting but providing you didnt look at it they were yummy to eat.