Red Velvet Cupcakes:
1 1/4 cups (125 grams) sifted cake flour
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
1) sift together the flour, baking powder, salt, and cocoa powder.
2) 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.
3) In a measuring cup whisk the buttermilk with the red food coloring.
4) 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.
5) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6) Working quickly, divide the batter evenly among the 12 muffin cups
7) Bake in the preheated oven 110c (Cornell 43 litre) for approximately 25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Chocolate Cupcakes:
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1) In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
2) In another bowl, whisk together the flour, baking powder, and salt.
3) Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated.
4) Then add the cooled cocoa mixture and stir until smooth.
5) Fill each muffin cup about two-thirds full with batter and bake for about 25 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
Cream Cheese Frosting:
115 gm cream cheese
55 gm butter
120 gm icing sugar
Zest of 1 lemon
Lemon juice (around 1 tbsp )
cream butter & cheese
add in icing sugar, lemon zest n lemon juice till creamy.
