In the Philippines, you can rarely find a bakery or specialty bread shop who sells a red velvet cake. Unless you look into high end pastry shops or hotels and restaurants, you will have a hard time finding a red velvet cake.
To be honest, the first time I saw red velvet cupcakes was when I had dinner with college friends in a restaurant Podium last year. I have heard of this cake before but I never really knew what it looked like and how it tastes. Right then and there I fell in love with it. The bright red bread and creamy white frosting is simply too hard to ignore.
I didn’t buy one though. I was already full from eating burgers and fries.
I finally got the chance to munch on a red velvet cake when I decided to make one on my 23rd birthday last October 2011. It was during that time when I got so hooked up to making desserts, cooking and try learning how to bake.
Here’s a photo of my finished product. I got the recipe from the Joy of Baking.
The recipe I’m going to share with you today is for red velvet cupcakes. Lately, I’ve been fascinated with baking cupcakes instead of nine-inch cakes. As we all know, cupcakes are the ‘in’ thing in the pastry desserts industry today. Everybody loves a bite size dessert.
I also got this recipe from Joy of Baking. But with a little modification of course. 😉
Red Velvet Cupcakes:
1 1/4 cups (125 grams) flour
¼ baking powder
¼ tsp salt
1 tbsp (10 grams) cocoa powder
¼ cup (57 grams) unsalted butter
¾ cups (150 grams) granulated white sugar
1 large egg
½ tsp vanilla
½ cup (120 ml) milk
1 tbsp liquid red food coloring
½ tsp white distilled vinegar
½ tsp baking soda
Cream Cheese Frosting:
1 box Philadelphia cream cheese (227 grams)
½ tsp pure vanilla extract
½ cup (60 grams) confectioners’ sugar
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
I used Elle & Vire whipping cream. But you may also use Anchor whipping cream or President’s whipping cream. I find it difficult to find an effective double cream in local grocery stores. I can’t find a product that whips firmly. If you have any suggested creams for whipped cream, please leave a comment below.
Recipe makes 12 to 16 cupcakes.
How to make the cake:
1. Preheat oven to 350 degrees F (175 degrees C). Line your muffin pan with paper cupcake liners.
2. Sift together the flour, baking powder, salt, and cocoa powder.
3. In the bowl of your electric mixer, or a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg and beat until everything is incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4. In a measuring cup, whisk the buttermilk with the red food coloring.
5. Add the flour mixture and buttermilk to the butter mixture. You may pour each in division or all at once. What’s important is that you do not over mix your batter. Once you over mix, you might end up with bread. Your goal is to come up with a soft, moist cake.
6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
7. Quickly divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
8. Cool the cupcakes on a wire rack. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a decorating tip to pipe the frosting.
How to Make Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners 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
Here’s my finish product. Serve with homemade milk tea or coffee latte for the ultimate red velvet experience.