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Red Velvet Cupcakes

This is the recipe you'll want to bookmark, print, save and share: hail the gorgeousness of the Red Velvet Cupcake

 
Red Velvet Cupcakes

Information

Main Ingredient Flour
Preparation Time less than 30 mins
Cooking Time Less than 30 mins
Course Cake
Recipe Serves 12
Recipe Type Cupcake
Method

What is it about cupcakes that turns women into girls and guys into mush?

I mean, isn't it a bit of a cake with loads of lovely decoration on top?

Who cares?!

This cupcake is absolutely adorable. I just love the Red Velvet Cake and when we made it at one of the Mona's Meals Workshops nobody cared that we had to throw 5 litres of food colouring into it: once baked we just attacked it. The cupcakes are brilliant because they cook quicker, are amazingly easy to make and will impress anybody, I promise you.

Moreover, read on because there are a  couple of tricks which I've discovered make all the difference.

The tricks:

1. Take the butter out of the fridge a good few minutes before you mix it with the sugar so that it is not rock hard.

2. Use Oetker red colouring: nothing comes close to its true red when cooked and believe me I've tried them all

3. With cupcakes it's all about the cups: gold and silver ones look gorgeous with these

4. The red 'decoration' on top? That's just crumbs from the actual cakes. I took them out of the cases, stole crumbs and flicked them back on top. Gorgeous, non?

 

Prepare a 12-hole muffin pan or 2 6-hole ones by lining them with cupcake cups.

 

You need:

60g unsalted butter at room temperature [see note 1 above]

140g caster sugar

1 egg

20g dark cocoa powder

40ml Oetker red food colouring

1 teaspoon vanilla extract

120ml buttermilk [click here for info]

150g 00 flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon lemon juice

Cream cheese frosting: I usually mix 2 packs of Philadelphia or mascarpone with icing sugar to taste

 

How:

  • Blitz the butter and sugar in a machine until they are well incorporated and fluffy. Switch the speed on to slow and add the egg until again, everything is incorporated
  • Grab a large bowl and mix the cocoa, colouring and vanilla until you have a thick paste.
  • Add this to the butter and sugar mixture which are still in your mixing machine, continually scraping until you have a very well-blended mix
  • Add half the buttermilk and mix slowly
  • Then add half the flour
  • Add the next half of the of the buttermilk, mix again, then the other half of the flour, mixing again.
  • Scrape all the sides again with a spatula and mix to incorporate
  • Through the funnel while the mixer is still going add the bicarbonate of soda and the lemon juice. Continue mixing on a slow speed.
  • Turn the speed up, mix for a minute or so and switch off.
  • Spoon the mix into the paper cups, leaving around a centimetre or so empty.
  • Pop into the oven until you insert a toothpick and it comes out clean: around 20 to 25 minutes, depending on its position. Do not open and close the door before as the cupcakes will collapse
  • Cool on a wire rack
  • When cooled down, decorate with the cream cheese frosting.
  • Demolish by stuffing face.

If you love beautiful and good stuff check out this magazine http://www.sweetpaulmag-digital.com/sweetpaulmag/summer2011?pg=1&pm=2&u1=texterity#pg10

 

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Marika Fleri
May 20, 2011
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Hi:)

I will be baking these tomorrow:) Can you please tell me how I can make buttermilk as I cannot access the note :)

Thanks

Mona's reply

Hi Marika
Thank you so much for pointing that out. Much appreciated.
Try the link now. It should work.
Mona

 
 
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