Red, blue, green or any type of velvet cake is something that I have wanted to make for a long time. Yet the occasion never really came up and if it did I forgot until it was over. Genius, I know. Well, I was tired of waiting and just had to make them right now.
After searching all over the internet on my favourite websites and in all of my cookbooks, I ended up choosing my first option anyways. These cupcakes are from Joy the Baker who found it from Hummingbird Bakery Cookbook. People seem to go crazy for coloured things. Don't know what it is. They could be served anything and if it was suddenly dyed and they are intrigued. I happen to be one of them.
Pink Velvet Cupcakes
From Joy the Baker
*The only thing I changed with these is that I used pink gel food colouring. There was less than a drop left of my red food colouring and they were out of it at the store so I had to improvise. The resulting colour was very pink to say the least!
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 1/2 Tablespoons unsweetened cocoa powder
1 tsp Pink gel food coloring mixed with 2 1/2 tbsp water
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.