Happy Valentine’s Day!

by Sara on February 14, 2010

red velvet cupcakes

I seem to be making a habit of baking red velvet cupcakes for Valentine’s Day. Last year, I used this recipe from Throwdown. The cakes were tasty, but I wanted to try something new this year, so I turned to a recipe I saw last year on Pinch My Salt.

I had a few chocolate chips left in a pack, as well as a container of heavy cream in the fridge that I needed to use up . . . so I decided to make these cupcakes extra special. I mean, who wouldn’t want a little chocolate with their dessert?

red velvet cupcakes

Red Velvet Cupcakes
recipe adapted from Pinch My Salt

2 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
red food color paste
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, then beat in vanilla and a squirt of red food coloring paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting.

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.

Chocolate Ganache
1/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Combine chocolate chips and heavy cream in a small bowl. Microwave on defrost level (or lowest setting), stirring every 30 seconds until chocolate is smooth. Drizzle or dollop ganache on top of cupcakes.


{ 3 comments… read them below or add one }

Memoria February 15, 2010 at 2:37 am

Your cupcakes are too cute!! I just made red velvet cake for the first time today. Mine wasn’t as tasty as yours, though.

Madhura Manoj March 27, 2010 at 10:50 am

hmm Your site looks yummy…

Desarrollo Web Joomla! Profesional October 22, 2014 at 8:56 pm

De veras, no sabéis el daño que estáis haciendo a los verdaderos
profesionales del sector con vuestra inquina y perfidia.

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