December 08, 2008

Red Velvet Cupcakes- Take 2

Most of the recipes I found are for CAKES. These recipes usually yield three 9x2 inch round cake pans or 24 cupcakes. Below you will find the recipe using HALF the ingredients, with the exception of the eggs. It's too much work for me to split 3 eggs, so i used 2. This batter makes exactly 12 cupcakes.

Recipe from Magnolia's Bakery

1 3/4 cups cake flour (not self-rising)
6 tablespoons of unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
3 tablespoons red food coloring
3 tablespoons unsweetened cocoa
3/4 teaspoons vanilla extract
3/4 teaspoons salt
5 ounces buttermilk
3/4 teaspoons cider vinegar
3/4 teaspoons baking soda

Preheat oven to 350°F. Line muffin tins with cupcake liners.

In a small bowl, sift the cake flour & cocoa and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a measuring cup, stir the salt & vanilla into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Divide the batter among the prepared pans.

For round cake pans: bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean.

For cupcakes: bake for 20-25 minutes.

Let the cakes cool in the pans for 20 minutes. Remove from the pans and cool completely on a wire rack, then frost, if desired.

THE VERDICT: Before I removed them from the oven, I noticed immediately that these cupcakes rose higher than the ones in Test 1. The taste: exactly the same as the first, maybe slightly sweeter. The texture: light and fluffy as well but a little bit more dense when you bite into it. This cupcake held up better as you ate it, whereas the first one was so fluffy that it fell apart, leaving crumbs everywhere.

So now what? I'm still not happy. I love the texture of this one which means I will be making them with butter instead of oil.... but something is missing when it comes to the TASTE. The hunt goes on.... to be continued...


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