Wednesday, September 24, 2008
Cupcake Hero - Here's to the Red, White and Blue - and Cocoa
For the new Cupcake Hero I've decided to make Red Velvet Cupcakes, with a few sprinkles of bright blue nonpareils. Our challenge is to do a re-run from a combination of two earlier CH themes: my Red Velvet Cupcakes will have red food coloring, white cream cheese frosting and a few sprinkles of bright blue nonpareils for the Red, White and Blue challenge and cocoa in the Red Velvet batter for the Cocoa challenge.
My co-workers were expecting cake today but I was empty-handed, hence the sudden inspiration to enter Cupcake Hero, something I would like to get into the habit of doing. Who doesn't like cupcakes! Naturally, I am being the true copycat - the cupcake recipe is from Kim of Scrumptious Photography and the cream cheese frosting is a Martha Stewart recipe. However, the idea of Nonpareils is original, authentic Sherrytrifle.
They have come out light and fluffy, definitely a "make again." Next time I'll make more and freeze the ones we don't eat at first and also use a cupcake tray, not disposable aluminum muffin tins - they made the cupcakes come out a bit uneven.
I'd say it took about 24 mins. to bake. It's important to follow the instructions and let them sit in the pans for 10 mins.
Here's Kim's recipe:
Red Velvet Cupcakes
1 1/4 cups (125 grams) cake flour
2 1/2 tablespoons (22.5 grams) cocoa (not dutch processed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder or 1/6 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup buttermilk
1 teaspoons vinegar
1/2 teaspoon vanilla
1/2 ounce red food coloring paste (I used 1 tablespoon of the grocery store liquid)
3/4 cups (150 grams) sugar
1/4 cups (55 grams) butter
-preheat oven to 350°F
-sift flour, cocoa powder, baking soda, baking powder (or cream of tartar), and salt into medium bowl
-whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
-beat sugar and butter in large bowl until well fluffy, 3 minutes
-add egg, beating until well blended, about 30 seconds
-beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions (dry, wet, dry, wet, dry, wet, dry)
-scoop into cupcake tins bake cupcakes until tester inserted into center comes out clean, about 20 minutes
-cool in pans 10 minutes
-cool completely on racks