Red Velvet Cupcakes

So,the hullabaloo,the excitement ,the office leaves are all over and here’s wishing everyone a Happy New Year 2016 as we all get back to the grind of reality tomorrow onwards..Life moves on with earnest resolutions by many,which i know will be broken soon only to take vows again next year.
Anyways that’s on the new year agendas.fir me ,i am back here after sometime..yes,been a little hectic off late but then,to connect more n blog frequently is something that i think i should take a vow for..
While i have an indomitable list of things to pen down ,but considering the season of celebrations i think my red velvet gorgeous looking cups are great to talk about today.
Honestly i have never tried them at home and its just out of awe or perhaps curiosity that i tried my hands on.n trust me they came out even better then some professional ones.On this new flavor,although I do not have a fair idea about its orgins but they are high on popularity at patisseries /cafes’ or even the bakerys in recent times..Not long ago there was nothing called red velvet or even if they did exist they were not perhaps popular..But now, walk into any premium patisserie or a coffee shop, red velvet cupcakes/cakes are the ones the barista will try n please you with. Supposedly outstanding in taste and texture, its a tad different then the family of cupcakes,the color itself is out of the ordinary,unconventional..top it with white creamcheese frosting,it creates a visual delight..red and white magic of gourmet delight.
But for long I  really didnt understand the cake..yes its red but then how is it different? .I could also make it blue ..having  read through the internet , I realised that is a list of fixed ingredients in the menu that which works up to a perfect red velvet cake.And it is basically a modification over the chocolate cupcakes with some slight variations.A little cocoa is added just to enhance the chocolaty flavor not to work on the color. So you need to be sure of how much cocoa you  use
So with Christmas and New year around ,there was the need  to make some celebratory customary cookies and brownies,but then I tried my hands in doing up these beautiful cup cakes.
Absolutely moist tender and decadent is what the resultant outcome was..Sweet morsels of yum!
Ingredients
All purpose flour  -1 1/3 cup
Cornflour-1/4 cup
Cocoa powder-2 tsp
A pinch of salt
Butter-1/4th cup
Oil-1/2 cup
distilled vinegar- 1/2 tsp
Baking soda -1/2 tsp
Buttermilk -1/2 cup
Sugar-1 cup(i used slightly less)
Vanila essence-1/2 tsp
Eggs-2
Red food colouring- 2 tsp(you can decide how much you want to use and the resultant desired color)
Method

 

  • Beat the butter and sugar in a bowl well until creamy.
  • Now add the oil and beat until well mixed
  • Add the egg yolks, vanila essence , food color and vinegar and beat  until well combined
  • Meanwhile beat the egg whites until fluffy and keep it aside
  • in another bowl,mix the flours,baking soda,cocoa powder salt and keep aside
  • Now blend the flour mixture into the egg mix little by little and keep mixing with buttermilk ,  until there are no lumps and it attains a smooth consistency
  • Fold the beaten egg whites into the mixture and mix well. This will give a certain glaze to your cupcakes. But of course you could avoid this step and just add 2 normal eggs as explained in step 1.
  • Divide the batter evenly into buttered cupcake liners and fill till 1/2 to 2/3rd of the way . Bake for 20 minutes under 180 degrees in a preheated oven or until a toothpick if inserted comes out clean
  • Since this batter makes around 12 to 14 cupcakes you can bake them in two batches

 

Microwave cooking-Since i was short of time I decided to put the cakes 4 at a row at microwave power for 1 minute. Came out soft and fluffy. No convection just micropower. 1 min is all that it takes.I made them in 4 batches
Frosting

 

  • Creamcheese- 1 cup
  • Butter- 1/4th cup
  • Sugar-1/2 cup
  • a pinch of salt
  • 1-2 tsp milk
  • 1 tbsp cream
In a bowl beat the cream cheese and butter well. Add sugar,salt, milk and cream and make a thin frosting.Taste and see if you need a little more salty or sweet.

 

Absolutely gorgeous,the highlight of the cakes are its soft,moist and fluffy crumb texture and not just the color.The tanginess that it borrows from the buttermilk combined with the absolute soft texture is what makes them as luxurious as red velvet.Smooth and soft like velvet is how I  term them as.
Buttermilk always seems seems to be a good rising agent,but it combines with the soda and the vinegar to develop a very soft texture .That’s the trick.which is why they say that buttermilk is a must for red velvet cakes..the emulsion of buttermilk and the soda plus vinegar is what gives them the moist and fluffy crumb.In fact chocolates or vanilla cakes can pass off even if they are hard at times but with red velvet, apart from the tanginess, the fluffiness is an absolute must  .Vinegar also ensures that the red color is enhanced. Butter always gives a softer feel then oil which is why I never compromise and substitute it with anything else.So the combination of the ingredients that imparts a soft and fluffy cake crumb needs to be correct to form that disctinct and exquisite taste and texture . Another important element for a fluffy texture is using a mix of all purpose flour and cornflour. Whenever you make any type of cakes, if you replace about 2 tbsps of flour with cornflour, you will get a much lighter cake. And yes ,the frosting on top seals the taste.Of course frosting can be varied but Chefs around the world proclaim that cream cheese frosting suits the best with red velvet..of course the tang of the cream chesse compliments the buttermilk filled cake the best.But I had no cream cheese nor cream to even make a ganache kind of a frosting..and I didnt really think plain butter icing would compliment that well; so finally I made a glaze icing kind of frosting with icing sugar,warm water and very little butter.Mix well and  use it as a frosting. In sometime they take the form of a hard texture which goes so very well with the base,and yes less fatty too then the cream cheese,at least that’s how I would like to believe

They were an instant hit and disappeared within minutes,not just kids but the adults marveled at the taste and texture..moist and soft ,sweet and fluffy, flavorful and decadent .And with the frosting these royal looking cupcakes were so perfect that they could actually be the centrepoint of  your house party.Pure sinful indulgence is what they can be termed as .For me I  am still in want of more..Even if you have apprehensions of trying your hands ; just follow the above list of ingredients, you will end up with the experience of a prolific chef is my guarantee.

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