Gaga over velvets :)

I know, I know... It's been a month since I posted somthing... Been busy here and there OR just to lazy to even move a finger. Nevertheless, I am still whipping up a storm in the kitchen!

Lately, I've been obssessed with velvets. It was easter when I made a batch and decorated it with chocolate eggs and candy coated reeses.. Naturally I have to taste each batch I make and when I sank my teeth to the fluffy velvet cupcake with all the works... Oh Man!!! Peanut Butter & Velvets is a match made in heaven!!! while stuffing myself with more cupcakes, I kept telling my "angry bird" (hehehe) I am going to recreate the taste and let my palate "guide" my hands till I get it right! LOL

So after a month of trial and error, I was able to create "something". Some raise an eyebrow on the idea, but some are also curious.. And to the lucky few who tasted them, I say it was damn good!!

And due to public demand, I would like to share you my velvet cupcake recipe.. Here it is!

RED VELVET CUPCAKES

2 1/2 cups All Purpose Flour
2 tbsp Cocoa
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp pure vanilla essence
1 tsp apple cider vinegar
1 1/2 tbsp red food coloring
2 sticks of butter, room temp + 3tbsp of oil (45ml)
2 1/4 cups (or more) white sugar
2 eggs

Cream Cheese Frosting:
1 1/2 regular box of cream cheese, room temp
1 tsp powdered vanilla
1 stick of butter, room temp
2-3 cups of confectioner's sugar

How To:

     Pre heat your oven @ 350F, placing the racks in the middle of the oven. Then, line your muffin pans with cupcake liners.

     First combine all your dry ingredients: sift flour, cocoa, baking soda, baking powder and salt together. Next is the wet ingredients. Stir together buttermilk, vanilla, food color & apple cider. Set both dry & wet ingredients aside.

     On a mixing bowl, cream butter and sugar. Add oil and beat in the eggs. Gradually add dry and wet ingredients to the butter mixture by alternating it, keeping in mind to start and end with the dry mixture. Be careful not to overmix. Just stir until just blended.

     I normally use an icecream scope to fill the prepped muffin pans. You can also do this, or use a pastry bag or you can just spoon it hehehe. Just keep in mind to fill it only 2/3 full. Bake for about 20min or until the toothpick comes out clean after inserting in the middle. Let the muffins sit on a cooling rack for about an hour before frosting them.

For the frosting:

     Cream butter and creamcheese together first before adding the vanilla powder and sugar. It is important the you sift the sugar to avoid lumps. It will be easier for you too to mix it. Now, if you dont want it too sweet, try taking 1/4 cup off and replace it with 1/8 cup of cornstarch. Be careful adding the corn starch as it is only used as a "thickening agent" to reach the right spreading or piping consistency of the frosting...

     If you ask me, skip the cornstarch and do the whole nine yards, then do the whole nine yards in the gym the next day too!!!

    Once you get the right sweetness and consistency you desire, time to dress your cupcakes!! There are no rules in decorating.. you can ask your kids to be creative and search your cupboard for left over candies or chocolates or use different kinds of piping tips.

Enjoy your velvets!!!