Magnolia Bakery's Red Velvet Cupcakes19.10.09
magnolia bakery's and sprinkles cupcakes' recipes. both are well known cupcakeries in the US but i chose the former even though there were mixed reviews.
recipe source : various, here's one.
ingredients (makes 36) :
3 ⅓ cups cake flour
375g unsalted butter, room temp
2 ¼ cups sugar
3 large eggs, at room temperature
6 tbsps red food coloring (i used a combination of liquid strawberry red color & wilton's no-taste red color gel)
3 tbsps unsweetened cocoa
1 ½ tsps vanilla extract
1 ½ tsps salt
1 ½ cups buttermilk *
1 ½ tsps cider vinegar
1 ½ tsps baking soda
for the cream cheese frosting :
2x226g packages cream cheese, softened & cut into pcs
6 tbsps unsalted butter, softened
1 ½ tsp vanilla extract
5 cups sifted powdered sugar, or to taste
1. In a small bowl, sift the cake flour 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.
2. in a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt 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.
4. 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.
5. spoon batter into cupcake liners until 2/3 full. bake in a preheated oven of 170C for 20-25 mins or until a wooden skewer inserted into the center of the cake comes out clean.
6. to make the cream cheese frosting, beat the cream cheese and butter until smooth on medium speed, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
* if you don't hv buttermilk, you can substitute it with 1/2 cup evaporated milk + 1/2 cup low fat milk and add in 1 tbsp of vinegar for every cup of buttermilk.