Taste Buds: Red Velvet Cupcake with Cream Cheese Frosting

This was my first ever attempt to bake cupcakes. And this was the first time I used my new professional KitchenAid mixer. Since I posted these pictures on Twitter, I have made this two times now and the second one was more successful. Well, it was more successful for me because the second batch was more red. However, taste-wise, I think I got it on my first attempt because Chef loved it! And Chef does not like desserts much but this was one that he kept coming back for more. Thus, I think it is a success! I just need to get the color right.

Got this recipe from the diva herself, Martha Stewart. The twist I added to it was the Nutella! Everything tastes better with Nutella.

What you need to make 24 Red Velvet Cupcakes:

2 1/2 cups of sifted cake flour (not self- rising) – I used SoftaSilk

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil – this replaced the butter which Chef really liked

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color – I ended up using about 2 teaspoons because I felt that the cocoa and Nutella were making the batter browner.

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

2 teaspoons Nutella

How to do it:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. I was able to buy some cute paper liners at Borders. In a bowl, whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. This was also the part when I added the Nutella. I added more food color when I felt that the Nutella was making the mixture browner. If you also notice in the picture, I used a wire-whip. Wrong! When I made the second batch, I used the flat beater.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. And this is pretty precise. I set my oven timer at 20 minutes and tested, it was perfect. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

photo by: Ms B

post-processing: PS Express, Diptic, and Instagram for iPhone4

What you need for the Cream Cheese Frosting:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

How to do it:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

And voila!! I made this for our 1st church wedding anniversary.