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/

 

 

 

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Passionfruit Curd Sponge Cakes

I thought that it was about time that I cooked something that was worth posting on this blog. As fun as Beef Strog is I don’t think it deserves a blog and pictures.

This weekend we went out to a ward activity and me being me decided to make a dessert. I wanted to steer clear of cream because that seems to be what all Mormons have on desserts so I decided to make individual sponge cakes with a nice topping. Seeing as I am obsessed with Women’s Weekly, this recipe comes from their ‘Little Pies and Cakes’ book, p. 63. It’s really easy but does take a bit of time.

What you’ll need:

Sponge Cakes

  • 3 eggs
  • 1/2 cup caster sugar
  • 3/4 cup self-raising flour
  • 20g butter
  • 1/4 cup boiling water

Passionfruit Curd

  • 1/3 cup passionfruit pulp
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 125g unsalted butter, chopped coarsely

How to make it

Make the passionfruit curd first. To do this:

Combine all the ingredients in a medium heatproof bowl; stir over pan of simmering water about 10 mins or until mixture coats the back of a wooden spoon. Cover; refrigerate 3 hours.

Now it’s time for the cakes:

1. Preheat oven to 180C/160C fan-forced. Grease 12-hole oval friand pan with butter and dust lightly with flour.

2. Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until it dissolved between additions. Transfer mixture to large bowl. Fold in sifted flour then combined butter and boiling water.

3. Divide mixture among pan holes. Bake about 12 mins. Working quickly, loosen edges of cakes from pans using a small knife; turn immediately onto baking-paper-covered wire racks to cool.

4. Spilt cool cakes in half. Spread cut-side with curd; replace tops. Serve slightly dusted with icing sugar.

As you can tell from the photo I didn’t follow the recipe exactly. Like most people I know, I don’t have an oval friand pan, but I do have a muffin pan so I decided to use that instead. I realised afterwards that I didn’t need to use the patty pans but as I was taking them out it worked out well. Also, with the curd you need to leave it on way longer than 10 mins. I had mine on for closer to 20 mins and it still could have done longer. It wasn’t quite thick enough to spread.Lastly, I used canned passionfruit because I had some in the cupboard. If you have fresh passionfruit the you will need about 4 of them.

I hope that you enjoy this recipe. My husband and the ward loved it so I hope that you do as well.

Till next time,

Olivia