Wednesday, 14 March 2012

Red Velvet Cupcakes

Red Velvet Cupcakes

Since Valentine’s Day is coming up soon, I wanted to do something fun. I made these lovely love stuck cupcakes.

There cute,red and perfect for Valentine’s!

I wanted to do something fun and creative. So i made these cute little cupid hearts. I pierced a hole through the cupcakes, Hold the cupcakes on ether side so the paper doesn’t separate. And put a lollipop stick with a heart in the cupcake and put the other heart on after you put the lollipop stick through like this:
Here is the pdf i made for you guys!
Red Velvet Cupcakes
3/14 cups all-purpose flour
1 tsp salt
12 tablespoons butter
1 3/4 sugar
2 large eggs,room temperature
4 tablespoons red food colouring ( no taste liquid food colour)
1 tsp pure vanilla extract
2 1/2 tbs cocoa powder
1 1/2 cups whole milk
1 1/2 tsp baking soda
1 1/2 tsp apple cider vinegar

1: Preheat oven to 350. Line standard cupcake pan with twelve paper baking cups, or grease the pan with butter in not using baking cups.
2: Sift together the flour and salt, and set aside.
3: In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes, or until light and fluffy.
4: Add the eggs one at a time, mixing slowly after each addition
5: Using a whisk, whisk together the red food colour,vanilla, and cocoa power, mixing slowly until well incorporated.
6: Add one-third of the flour, followed by one-third of the milk, and mix until well incorporated.
7: In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8: Using a standard-size ice-cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16 to 18 minutes ( start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

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