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Recipes
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Red Velvet Cupcakes |
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| Category: | Dessert |
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| Source: | A Zombie Ate My Cupcake! 25 Deliciously Weird Cupcake Recipes by Lily Vanilli (Cico Books, 2010) |
| Description: | This yummy from-scratch batter makes the perfect base for Halloween, Valentine or anytime cupcakes for your family. |
| Number of Servings: | 12 cupcakes |
| Ingredients: | 1/4 cup unsalted butter at room temp 2/3 cup super-fine sugar 1 extra-large egg at room temp 1/2 tsp. vanilla extract 4 Tbsp. red food coloring Pinch of salt 1/4 cup cocoa 1 1/2 cups all-purpose flour, sifted twice 1/2 cup buttermilk 1/2 tsp. cider vinegar 1/2 tsp. baking soda |
| Directions: | 1. Pre-heat oven to 350 F. Line a muffin-tin* with 12 paper cases. 2. Using an electric mixer, beat the butter and sugar together in a bowl until very light (about 5 minutes). Beat in the egg until well blended. In a small separate bowl, beat the vanilla extract, coloring, salt and cocoa into a thick paste. Beat into butter mixture. 3. With the mixer running on a slow speed, add flour to the mixture in three parts, alternating with buttermilk and beginning and ending with the flour. 4. Stir vinegar into baking soda; add to batter, and fold-in using a spatula. Leave to stand for three minutes. 5. Using an ice-cream scoop, spoon batter into paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. 6. Cool in pan for a few minutes, then transfer to a wire rack to cool completely before decorating. * Note: To allow more space for detail, try an extra-large cupcake tin, which is twice the normal size. You'll need to double the ingredients accordingly. |
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