Red Velvet Cupcakes w Cream Cheese Frosting

I made these cupcakes for a family bbq on the weekend and they were awesome! Not the easiest cupcakes you will ever make, but the little bit of extra effort is well worth it. And the cream cheese frosting is delicious. I now understand all the hype about red velvet cupcakes! I got this recipe from http://www.browneyedbaker.com which has a lot of other awesome recipes! I also made dark chocolate cupcakes with peanut butter frosting (see the photo below) and they were also delicious!! Check them out at http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/

Red Velvet Cupcakes with Cream Cheese Frosting

Makes 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 minutes

For the Cupcakes:

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:

4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Method:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Try the dark chocolate with peanut butter frosting! http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/

 

 

 

Carrot and Walnut Cake with Cream Cheese Frosting

My Mum, Kim and sisters Camilla, Kimberley and Shanna came over for dinner on Tuesday night and we made this carrot and walnut cake. Craig is not a big desert eater and earlier that night as I was thinking about what to make for desert I had asked him if he wanted me to make carrot cake. He said only if it had walnuts in it. So, we made a carrot and walnut cake, and Craig pretty much ate all that was left for dinner the night after!

I had heaps of carrots and luckily Shan was able to stop by Aldi and pick up some cream cheese (which I pretty much never have) which turns out to be quite a bit cheaper than the other supermarkets (along with icing sugar, eggs, and brown sugar which I had run out of, hahaha)!

This is a good recipe I think. Its nice and soft, moist and the prefect sweetness with the cream cheese frosting. Also I think you feel a little better eating it because it has carrot in it……

Carrot and Walnut Cake with Cream Cheese Frosting

(Prep and cooking time 60mins, serves 8)

Ingredients

2 cups self-raising flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 cup firmly packed brown sugar

2 cups grated carrot (approx two large carrots)

1 cup chopped walnuts

1 cup vegetable oil

3 eggs, lightly beaten

Cream Cheese Frosting

125g cream cheese, softened

2 teaspoons finely grated lemon rind

1 1/2 cups icing sugar

Walnuts to decorate

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm round cake pan. Line base and sides with baking paper.

Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan.

Bake for 50 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth.

Spread frosting over cake. Decorate with walnuts. Serve.