I love red velvet cupcakes mostly for their icing, but when you use raw cacao in the recipe, it definitely adds a dimension of incredible superfood chocolate flavor. For the food coloring, I recommend going all natural.
MAKES 12 JUMBO CUPCAKES OR ONE 9-INCH (23-CM) DOUBLE- LAYER CAKE
1 cup 2% milk or almond milk
2 tablespoons lemon juice
3 large eggs
1 1⁄2 cups (300g.) granulated sugar
1⁄2 cup (100g.) packed light brown sugar
2 1⁄4 cups (270g.) Blackbird Bakery Cake & Muffin Blend
1⁄3 cup plus 1 1⁄2 teaspoons cornstarch
5 tablespoons (85g.) unsweetened raw cacao powder
1 teaspoon baking powder
1 1⁄8 teaspoons kosher salt
1⁄2 cup vegetable oil
1 tablespoon pure vanilla extract
1 recipe Cream Cheese Frosting
Putting it Together //
1. Preheat the oven to 350°F (175°C). Line two 6-cup jumbo muffin tins with paper liners.
2. Pour the lemon juice into the milk or almond milk so it can become buttermilk.
3. In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with the granulated sugar and light brown sugar. Scrape down the sides of the bowl after mixing for a minute, then turn the mixer on the highest setting and whip for 2 minutes.
4. In a separate bowl, combine the Cake & Muffin Blend, cornstarch, cacao powder, baking powder, and salt.
5. Add the dry ingredients to the egg mixture with the oil and vanilla.
6. If desired, whisk in 1 tablespoon (or more, if needed!) of the food coloring, until the batter is as red as you’d like it.
7. Evenly divide the batter among the muffin cups, filling them three quarters full. Bake them for 25 to 30 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
8. Cool the cupcakes in the pans on wire racks for 5 minutes. Transfer the cupcakes to the racks to cool completely.
In the meantime, make the cream cheese frosting.
Cream Cheese Frosting //
1⁄2 cup (1 stick / 113 g) unsalted butter, at room temperature
1 1⁄2 pounds (680 g) cream cheese, at room temperature
2 1⁄2 cups (250 g) sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is pale and smooth. If there are any lumps of butter remaining, your icing will be lumpy, so remember: Not enough o’s in smooth.
2. Add the cream cheese and keep mixing until you no longer see streaks of butter, about 1 minute. Scrape down the sides of the bowl. Mix again to insure the ingredients are well combined.
3. Turn the mixer off and add the confectioners’ sugar and vanilla. Starting on low speed and slowly increasing to high, whip the icing for 3 minutes, or until it is fluffy. Scrape down the sides of the bowl, whip for 30 seconds more.
Spoon a dollop onto each cupcake, then using a knife, spike the icing so you get these lovely peaks.
Be sure to refrigerate the cupcakes because of the icing; will keep for 3 days in an airtight container.
photo by Knoxy
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