A touch of color to welcome the beautiful days, does it tempt you? It's been a while since I wanted to share this recipe for red velvet cupcakes with you ! A traditional flavor of cupcakes very popular with Anglo-Saxons (and many non-Anglo-Saxons so I am one).
But what makes a red velvet different from another cupcake recipe? To have the name "velvet", the base of the cake must contain fermented milk (I use ribot milk for my part) and be garnished with a cream cheese frosting. Traditionally, the red velvet cupcake is therefore red as its name suggests. I had a more than light hand on the dye, so they are barely colored: if you want a bright red result as you can see on the net or elsewhere, you have to use a lot of dye (no miracle). But red is not the only “velvet” color: pink, blue, black… All variations are therefore possible.
For a nicer look during the tasting, I advise you to use very simple white boxes. During baking, they will become transparent and reveal the pretty color of the cupcakes. Appetizing, right?
Red Velvet Cupcakes
- 345 g of flour
- 1 cc of baking powder
- 1,5 tsp of bitter cocoa
- 3/4 tsp of salt
- 115 g soft butter
- 240 g brown sugar
- 50 ml oil
- 1 tbsp of natural vanilla extract
- 3 eggs at room temperature
- 1 cc or more red gel food coloring
- 360 ml buttermilk
- 1 tsp baking soda
- 2 tsp white vinegar
- 250 g of Philadelphia nature
- 300 g of mascarpone
- 80 g icing sugar
- 1 tsp natural vanilla extract
- 20 cl heavy cream
- Preheat the oven to 180 ° traditional heat.
- In a bowl, combine the flour, baking powder, cocoa powder and salt.
- In a food processor, beat the softened butter and brown sugar. Then add the oil, vanilla, red coloring. The dough should be light. Add the eggs one by one while mixing. Add the dry ingredients alternately with the ribot milk.
- Apart from mixing the vinegar and baking soda then pour into the dough.
- Fill the boxes 2/3 full, previously placed in a muffin tin.
- Bake for about 22 minutes (to be checked according to your oven). Let cool on rack.
- For the icing, loosen the Philadelphia and mascarpone with a whisk. Add the icing sugar and vanilla. Pour in the heavy cream and whip everything to obtain a firm whipped cream texture. Fill a pastry bag with this mixture and decorate the cooled cupcakes.
[ Equipment used ]