Red velvet cakes/ cupcakes have become an all time favorite dessert for most, with color and flavor being the main attraction point. Here's whats interesting.. these cupcakes originally used Beetroot for the coloring which was later substituted for artificial food color. Beetroot, Yummy(?).

My dear friend Hamna brings to you a very simple recipe to bake up your own Red Velvets in the comfort of your kitchen. Over to Hamna now.. :)

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Hello everyone! My name is Hamna. I am a passionate baker, food lover and avid reader.

All I need to make my day perfect is a spick-n-span kitchen and a peaceful nook. Baking and cooking are my stress busters along with spending quality time with family and friends. From trying different cakes to cupcakes to pies and more, I am always on a lookout for not-too-complicated yet different and compliment-worthy recipes!

For my very first post on Mimo Diaries, I thought of sharing with you all a quick and easy yet delightfully scrumptious Red velvet cupcakes' recipe.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

For the Cupcakes

Flour - 2 ½ Cups

Cocoa Powder - 2 Tbsp

Sugar - 1 ¼ Cups

Soda BiCarbonate - 1 Tsp

Buttermilk/Laban - 1 Cup

White Vinegar - 1 Tsp

Red Food Color - 3 Tbsp

Eggs - 2

Vanilla Essence - 1 Tsp

Butter (Room Temperature) - 125 Gms or 8 Tbsp

For the Cream Cheese Frosting:

Butter (Room Temperature) - 1 Cup / 2 Sticks / 226 Gms

Cream Cheese - 8 Ounce / 226 Gms

Vanilla Essence - 2 ½ Tsp

 Icing Sugar or Powdered Sugar - 4 – 4 ½ Cups

For the Cupcakes:

1. Pre-heat Oven on 180c when you start the preparation. *Preferably 30 - 40 minutes.

2. Sift together flour and cocoa powder (at least twice) in a separate bowl and mix well.

3. Beat butter and sugar until light and fluffy. To determine when to stop beating, ensure the sugar is fully incorporated with the butter. Normally beating for 4-5 mins will give it the right texture.

4. Add one egg at a time to the butter and sugar and beat well after every addition.

5. Add vanilla essence and red food color to the mixture and beat again to combine well. At this stage, beat the batter as much as you can and ensure everything is mixed together really well, scooping the end of the bowl using a spatula/spoon.

6. Add one third of the flour and cocoa powder mixture and one third of the buttermilk to the batter. Fold this in a clockwise direction, using a spatula if available, very slowly and not mixing it too fast or rigorously. Gradually, add in all of the flour and buttermilk and keep folding until everything is fully incorporated. Make sure you scrape the sides and end of the bowl so that nothing is left out to mix.

7. In a separate bowl, mix vinegar and soda bicarbonate and add this to the batter, folding again.

8. Using a whisk, give the batter just one mix only to ensure everything mixes up really well. 

  

9.  Fill your cupcake tray with liners and half fill them with the batter. Filling them half gives the cupcake enough space to rise. Otherwise they start oozing out of the liner.

10. Hold the tray and tap it lightly on your counter so that all air is let out and the batter settles in well.

11. Bake them for about 10 mins first. Insert a toothpick in the center and side of the cupcake to check how much they are done. Depending on your oven, they might take about 10-15 mins to bake well. I check my cupcake after 10 mins because by then they’re almost done and just need a minute or two to finalize. Don’t keep the oven door open for more than a few seconds or else the temperature inside the oven might drop, not allowing your cupcakes to bake well.

12. Once they’re done, place them on a wire if you have one, to cool them. Frost your cupcakes only when they’re completely cooled down.

For Frosting:

  

1. Take a deep bowl and make sure it is absolutely dry before you start any work. If the bowl is even a little wet, your frosting might nor turn out good.

2. Beat butter really well until it is light and fluffy. The butter normally changes its color once its beaten really well. For really good results, I beat my butter for about 5-7 mins.

3. Add cream cheese and vanilla essence to the butter and beat well on high speed until the texture starts turning a little stiff and becomes fluffier.

4. Sift the icing sugar once.

5. Mix in the icing sugar, a little at a time and beat well. Icing sugar will give the frosting that thick and creamy texture, so it is advisable to add it little by little. Keep adding the sugar until you reach the desired thickness, which would be stiff enough to not drip from the cupcakes. Do not use more than 4 ½ cups of icing sugar; otherwise the frosting will turn very sweet.

And voila!

   

Happy Baking!
Don't forget to share pictures of your baked goodies on Instagram! I would loved to see you all enjoying the cupcakes!

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Tips and Tricks!

 If you don’t have ready-made buttermilk/laban, make your own by taking 1-cup milk and mixing in 1 tbsp of white vinegar. Let it rest for a few mins before using. 

Never fill a cupcake liner full of batter up to the top. Always leave the liner half empty if you’re baking for the first time, or are not very experienced, as this will give you an idea how much space your cupcakes need to rise. I have started leaving the liner at least ¼ empty based on the experiences I have had before.

For your frosting to be of the perfect taste, always use the same weight for butter and cream cheese. For example, in this recipe, both butter and cream cheese are 226 gms / 8 ounce each.

If your frosting does not turn out stiff enough to be piped, it is still ok. Using this recipe, I assure you that the frosting will be still enough to not drip off the cupcake. I like to dunk my cupcakes in the icing to cover them up really well.

You can also make a cupcake sandwich, but cutting your cupcake in half, spreading the icing in the center and then cover the top again!

Icing can be stored in a air tight containing for 4-5 days in your freezer.

The most important part of baking is to follow the recipe to the dot. If you succeed in doing so, your cupcakes will turn out delish even if you’re making them for the first time!

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I would love to hear how the recipe works for you all or if you have any queries related to baking. Leave me a comment below and share your experience.

Till the next time, warmest virtual hugs to you all!