Red Velvet Cupcakes.
NOTE : All images are the property of Ady
Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited.
Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS(
Presentation), it's not cool aND it's illegal
2 large eggs,
room temperature and separated
1 and 1/3
cups (160g) all-purpose flour1 (measured correctly)
1/4 cup (32g)
cornstarch1
1/2 teaspoon
baking soda
4 teaspoons
(6g) natural unsweetened cocoa powder
1/4 teaspoon
salt
1/4 cup (60g)
unsalted butter, softened to room temperature
1 cup (200g)
granulated sugar
1/2 cup
(120ml) canola or vegetable oil
2 teaspoons
vanilla extract
1/2 teaspoon
distilled white vinegar
liquid or gel
red food coloring2
1/2 cup
(120ml) buttermilk, room temperature3
Directions:
Preheat oven
to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe
makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch. Make the
cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2
egg whites on high speed in a medium bowl until soft peaks form, about 2-3
minutes.
Sift the
flour and cornstarch together to make sure it is evenly combined. Whisk this,
along with baking soda, cocoa powder, and salt together in a medium bowl. Set
aside.
Using a
handheld or stand mixer fitted with a paddle attachment, beat the butter on
high speed until smooth and creamy - about 1 minute. Add the sugar and beat on
high speed for 2 minutes until creamed together fairly well. Scrape down the
sides and up the bottom of the bowl with a rubber spatula as needed. Add the
oil and beat on high for 2 minutes. The butter may look "piece-y" and
not completely combine with the oil. This is normal and ok.
Add 2 egg
yolks and the vanilla. Beat on medium-high speed until combined. Scrape down
the sides and up the bottom of the bowl with a rubber spatula as needed. Beat
in the vinegar and the food coloring-- until you reach your desired color. I
use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in
three additions alternating with the buttermilk, beginning and ending with the
dry ingredients, and mixing each addition just until incorporated. Do not
overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or
wooden spoon. The batter will be silky and slightly thick. (If there are still
pieces of butter - and there were in 1 test batch for me - again, this is ok.
They will melt inside as the cupcakes bake. Making them even more buttery.)
Spoon batter
into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes
or until the tops of the cupcakes spring back when gently touched and a
toothpick inserted in the center comes out clean. Don't overbake; your cupcakes
will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack
to cool completely.
Lemon Cream
Cheese Frosting
Ingredients
2 sticks of
real (salted) butter, at room temperature
4 ounces of
shortening
4 ounces of
cream cheese, at room temperature
½ Tablespoon
vanilla extract
8-9 cups of
powdered sugar
½ cup fresh
lemon juice
2-3
Tablespoons milk
Instructions
In a large
mixing bowl, cream together the butter, shortening, and cream cheese until very
smooth. Add in the vanilla and mix again.
Begin adding
powdered sugar, one cup at a time up to 8 cups.
Your frosting
will be very stiff at this point - now add in the lemon juice and 2 tablespoons
of milk.
Mix and check
the consistency.
From here, I
had to add a little more powdered sugar (it was too soft) but then I went too
far, so I added a little more milk. Just play with it until you get a
consistency you're happy with! I made mine on the softer side so it was silky
smooth ... but still able to hold it's shape!
Ady Greatsword Empire Kitchen Recipes,,
