Exquisite Red Velvet

It's been a while since I last updated my blog. I haven't been baking a lot recently, as the kitchen at home was under renovation.  Ever since its refurbishment completed last weekend, I had been so tempting to try a new recipe in my brand-new oven!! I couldn't express my gratitude more for my parents for buying the oven, and I decided to test a recipe that all girls would love - cupcakes.  Originally I was going for the lemon cupcake with lemon curd filling, however, one of my colleagues suggested that I should try red velvet, and so - I made red velvet cupcakes.  But I did make a little twist to it - I inserted lemon curd filling to balance the sweetness of the cupcake and I used mascarpone cheese to do the buttercream instead of cream cheese.  And it came out perfect - the texture of the cake was so light and fluffy, the lemon curd matched well with the cake and the mascarpone buttercream was so smooth.  It was truly exciting to see that the oven temperature was so stable that it allowed the cupcakes to rise beautifully.  I loved it, loved it and couldn't be more satisfied :)


Thanks to all the positive comments from colleagues, family and friends.  Your fulfulling expressions and happiness whilst eating the cupcake made my day!


Red Velvet Cupcakes (makes 12  portions):

1 1/4 cups (125 grams) sifted cakeflour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

5. Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

6. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Pipe Frosting as desired.

Source of recipe: red velvet cupcake from Joy of Baking

For the mascarpone buttercream:

227g mascarpone cheese

1 tsp vanilla essence

6 tsbp butter (softened)

1 cup of confectioner's sugar

Directions: use a whisk or electric mixer, mix the butter and confectioner's sugar until light and fluffy.  Add in mascarpone cheese, vanilla essence and beat until smooth.  Fill it to a pipping bag and pipe onto the cupcakes.

For the lemon curd (fills 6):
1 egg
26ml of lemon juice
50g sugar
19g butter
1tsp lemon zest


Directions: 
1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 
2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes. 
3. Remove from heat and immediately pour through a fine strainer to remove any lumps. 
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. 
5. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Source: lemon curd from Joy of Baking