After what felt like ages, I’ve had the opportunity to bake something! I had finals through April, and a practicum (and subsequent lack of kitchen) through May, and then some travelling around at the start of June. For my first foray back into baking, I wanted to try something new! I found this recipe for red velvet cupcakes from Sprinklebakes, and was immediately intrigued; apparently it is the gold standard pastry school red velvet recipe. I followed the cupcake recipe almost exactly – I used (about half as much) purple food colouring instead and cheaper chocolate – and added some cinnamon to the cream cheese icing. I wanted a fun decoration piece on top of the cupcake, so I ended up running to Michaels and buying a heart silicone mold. I made the toppers out of dark chocolate to balance the sweetness of the icing.
“This is the best cupcake I’ve ever eaten”
-My (completely and totally unbiased) boyfriend
PURPLE VELVET CUPCAKES (makes ~24 large cupcakes)
Let the buttermilk, butter, and eggs get to room temperature before using them
- 2.25 cups flour
- 1.5 tsp. baking soda
- pinch of salt
- 1 cup buttermilk
- 2 large eggs
- 1.25 tsp. vanilla extract
- 1 tbsp. white vinegar*
- ¾ cup (170 g) unsalted butter
- 1.5 cups granulated sugar
- 2.25 tbsp. cocoa
- 2.25 tbsp. gel food colouring **
*I used apple cider vinegar because that’s what I had at home…I’m kind of lazy
** I used closer to 1 tbsp. of purple food colouring
- Preheat the oven to 350F and line cupcake tins
- Sift together flour, baking soda, and salt in one bowl. Combine buttermilk, eggs, vanilla, and vinegar in another bowl.
- Cream the eggs and butter (in stand mixer).
- Sift the cocoa into a bowl and add food colouring. Stir for a few minutes. If you use more food colouring it will form a paste.
- Add the cocoa mixture into the butter mixture and combine well.
- Alternate adding the flour mixture and the buttermilk mixture to the creamed butter, starting and ending with the dry ingredients. Scrape down the bowl and be careful to not overmix.
- Fill the liners about 2/3 full, and bake for about 15 minutes (until a toothpick comes out dry). Rotate pans partway through baking.
CREAM CHEESE ICING
- ½ cup softened butter
- 1 (8 ounce) package cream cheese (I warm it slightly)
- 4 cups icing sugar
- ½ tsp. cinnamon
- pinch of salt
- Beat the butter and cream cheese until fluffy.
- Add cinnamon and salt. Gradually add icing sugar.
- If icing is too runny add more icing sugar. If icing is too stiff a little bit of milk or cream.