It’s cupcake time again!
One of the biggest mysteries for non bakers (other than the white vs yellow cake question) is what exactly goes into making a red velvet cake.
Traditionally considered a Southern recipe, it gets its name from the dark red, bright red, or red-brown colored cake. While food coloring is used to help achieve the red color, there’s also a little secret science that happens. The reaction between the acidic vinegar and buttermilk tends to draw out the natural pigments in the cocoa, and also helps keep the cake light and fluffy.
Add some cream cheese frosting and you’ll have a decadent desert that your friends will love. They’ll want to know what makes it so moist, but light and airy at the same time. Whether you give up the secret is up to you!
The Lady in Red
This is a traditional Southern recipe for red velvet cupcakes. Add the cream cheese frosting, and these are sure to become a crowd favorite.
- 2½ cups cake flour
- 1½ cups sugar
- 1 tsp. baking soda
- 1 tbsp. cocoa powder
- 1 tsp. salt
- 2 large eggs
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp. (1 oz.) liquid red food coloring
- 1 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- 8 oz. cream cheese, softened
- 2 sticks butter, softened
- 2 tsp. vanilla extract
- 6-8 cups confectioners' sugar
- Preheat the oven to 350° F.
- Line cupcake pans with liners.
- In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt.
- In a separate bowl, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
- Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
- Divide the batter evenly between the prepared liners.
- Bake about 18 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
- Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
Susan Behon https://susanbehon.com/
With the 4th of July holiday around the corner, Sophie asked me to stop by and give you all my Red White and Blue My Mind cupcake recipe. It’s an almond flavored cupcake with a raspberry filling, topped with a blue swirled buttercream frosting.
Now, some people may feel intimidated by a cupcake with filling, but it’s really super easy. There’s a tool out there that makes this process simple and easy for anyone who’s baking, whether they’re a beginner or a pro. You can usually find it in stores where they sell baking supplies. It’s a cupcake corer and it looks like this:
If you’re not able to find one, don’t panic!! You can still core your cupcake. Just take a small sharp knife and carefully cut a circle out of the center of the cupcake. Be careful not to cut all the way through the cupcake when using this method.
The swirled frosting technique is a bit tricky, but with some practice, you’ll get the hang of it. When you’ve gotten your piping bag with whichever icing tip you’ve chosen ready to go (I typically use the Wilton open star tip #1M), it’s time to add some swirls! Using a toothpick, or even a small paint brush if you have one, take some of the blue food coloring (gel food coloring works best) and paint along the creases on two sides of your piping bag. It should look like this:
At this point, add your buttercream to the bag and frost your cupcakes like you normally would. The blue food coloring will create a swirl pattern in the frosting.
So there you go! The recipe itself is listed below. Make these yummy cupcakes to take to a 4th of July Party and impress all your friends with your mad skills!!
Red White and Blue My Mind Cupcakes
A delicious almond flavored cupcake with a raspberry filling, topped with a buttercream frosting.
- 3 egg whites, room temperature
- 1/3 cup plus 2 Tbsp buttermilk
- 6 Tbsp unsalted butter, softened
- 3/4 cup plus 2 Tbsp granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tbsp baking powder
- 1/4 tsp kosher salt
- 1 Tbsp almond extract
- 12 oz frozen unsweetened raspberries, thawed
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 heaping tablespoons cornstarch
- 1 cup (2 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract (or almond extract)
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
- Whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes.
- Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Thaw raspberries.
- With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp (I usually get close to the 3/4 cup). Add enough water to equal 3/4 cups.
- In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens (remember it will continue to thicken as it cools). Remove from heat, set aside.
- Cool and place in the refrigerator for up to a week.
- In large bowl, beat butter with electric mixer until light and fluffy. Beat in vanilla (or almond extract).
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.
- To make the blue swirl in the frosting, use a gel food coloring and a toothpick or small paint brush, paint inside the piping bag along the creases. (It's better to use a disposable bag for this) Fill the bag with the buttercream and frost as you normally would.
Susan Behon https://susanbehon.com/