Today I cooked a birthday dinner for my sister. She chose the menu and I was her slave in the kitchen. I made a pear crostata, chicken cordon bleu and these yummy red velvet cupcakes. The recipe comes from a famous bakery in London known for their red velvet cupcakes and these did not disappoint. They were a pretty deep red and NuM NuM!!! These were yummy in your tummy, not going to share the last bite, people!
Along with the chicken I also made zucchini pappardelle with roasted tomatoes. I got to use my fancy mandoline slicer again and sliced them super thin. The thinly sliced zucchini basically replaces pasta in the recipe so it's very figure friendly. By the end of the night my sister had a smile on her face and warmth in her belly. Happy Birthday Un ^_^
Red Velvet Cupcakes
recipe from Hummingbird Bakery Cookbook
makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring (I used Wilton's no taste red color)
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan 2/3 way full and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cream Cheese Frosting
adapted from Hummingbird Bakery Cookbook
double recipe to frost a 2 layer 9-inch cake
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
1/2 teaspoon vanilla extract
Beat the powdered sugar, vanilla, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for at least 5 minutes.
Do not over-beat as the frosting can quickly become runny.
Labels: Cakes and Cupcakes - Wednesday, January 13, 2010