Red Velvet Cupcakes

My daughter & I were so excited when we saw the mini red velvet cupcakes, which I baked on Saturday, just out of the oven. The colour was just so gorgeous, the cakes rose quite neatly & I really love the size! They're so cute!!

But when it was time for me to frost them, I got quite anxious because  my piping skill is pretty bad. That's why, if you notice, I've not piped any of my cakes for this blog... I'd just spreaded the frosting with a spatula.. But this time, I was determined to pipe the frosting although the cream cheese frosting (which has dairy whip cream in it) was quite challenging to handle given the hot & humid weather we have here in Singapore.  Next time I'm piping any frosting on a cake, I would not use dairy whip cream even though it tastes so good. Ok.. I'll leave you with the recipe & more pictures for you to admire... hehe. I couldn't stop admiring the cuties myself!

Red Velvet Cupcakes
Recipe by Joy of Baking.

Ingredients:

125g (1 1/4 cups) sifted cake flour

1/4 tsp baking powder

1/4 tsp salt

10g (1 tbsp) regular or Dutch-processed cocoa powder

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

150g (3/4 cups) granulated white sugar

1 large egg

1/2 tsp pure vanilla extract

120ml (1/2 cup) buttermilk

1 tbsp liquid red food coloring

1/2 tsp white distilled vinegar

1/2 tsp baking soda

Method:

1. Preheat oven to 175 deg C (350 deg F) & 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 colouring. 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 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.
7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting

227g (8 oz) cream cheese, room temperature
1/2 tsp pure vanilla extract
60g (1/2 cup) confectioners' (icing or powdered) sugar, sifted
160 ml (2/3 cup) cold heavy whipping cream (double cream) (35-40% butterfat)

Method:

1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Note: 

You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.

Makes 12 cupcakes. (I used the mini muffin pans. The recipe yields about 26 small cupcakes.)