For a Father's Day barbecue I made Red Velvet Cupcakes with a traditional boiled white icing. A huge hit to say the least. The cupcakes were moist and the icing tasted like whipped cream and didn't need refrigeration.
I chose recipes that used butter in lieu of oil or shortening and was very pleased with them. Since I got several requests at the party for the recipes, I thought I would share them and a couple pix with you.
Red Velvet Cupcakes with traditional Red Velvet Icing
Red Velvet Cupcakes
* 1 1/2 cups of sugar
* 1/2 cup (1 stick) of butter, room temperature
* 2 eggs, room temperature
* 2 1/3 cups of cake flour
* 1 1/2 tablespoons of cocoa powder
* 1 teaspoon of baking soda
* 1 teaspoon of baking powder
* 1/2 teaspoon of salt
* 1 cup of buttermilk
* 1 1/2 tablespoons (a one ounce bottle) of red food coloring
* 1 teaspoon of vanilla extract
* 1 teaspoon of distilled white vinegar
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 2/3 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 24 to 30 cupcakes depending on size.
Traditional Red Velvet Icing
(I needed almost a double batch of this frosting for 30 cupcakes. It depends how much you use.):
* 2 tablespoons all purpose flour
* 1 cup whole milk
* 1 cup unsalted butter (softened at room temp.)
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
1. Over medium heat, cook the flour and milk until it comes to a low boil and thickens. Remove from heat, place in a bowl and cover with wax paper, pressing so the paper covers the entire surface. Let cool until the mixture reaches room temperature, approximately 30 minutes. (Can speed this up by refrigerating until it reaches room temp.)
2. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. Chill for 10 to 15 minutes if necessary to firm, otherwise can be used immediately.
NOTES; I think the key to the velvety texture is the buttermilk and cake flour. Don’t use substitutions. The key to the red color is not overdosing on the cocoa powder otherwise the cakes comes out brown.
For the frosting, the temperature is important for the milk/flour mixture. It needs to be room temp, not hot, when mixing it into the butter. I made the frosting while the cupcakes were cooking. It took about a half hour before the flour/milk mixture had cooled sufficiently. You can speed it up if you want by chilling in fridge. Just make sure to keep it covered with the wax paper.
I use butter in both the cupcakes and frosting. Some recipes call for the use of shortening. I wanted to try all butter and was very pleased with the cake and icing. Some recipes also call for a cream cheese icing which I personally do not care for. Your mileage may vary.
To decorate the cupcakes I used a size 1M decorators’s tip attached to a pastry bag and whirled it around the cupcakes in circles. I have no decorating skills whatsoever, and this was very easy.