Red Velvet Cupcakes with Vanilla Frosting


Hello world .

A week or two back, my sister told me that she has a barbeque party to attend after her exams are over. When i asked her what is she planning to bring, she said .. chicken . What would others think when you attended the party bringing RAW chicken ? I mean , is she nuts? Raw chicken ? She must be joking .

As her dear sister, I didn’t want her to ruin her own ‘ image ‘ , therefore I suggested that I would bake Hokkaido Chiffon Cupcakes so that she could bring it to her party instead of raw chicken ..

After dinner yesterday night, we got to work. She said she wanted to make the cupcakes by herself so I stepped aside, she was my mentor after all . Bla bla bla , half an hour later, it’s done . The cupcakes were so pretty just out from the oven..


It’s so fluffy I’m gonna die !

Then, it shrunk.. and shrunk until some of it looked like we ate half of the top off . Some recipes just aren’t that reliable .. We didn’t throw it away though, we were exhausted after the day so we just piped the cream in the cupcakes and stuck all 24 of them in the refrigerator .

The next day and by the next day, I meant today , i went looking for my sister in her room and suggested that we throw those cupcakes away ( I know some may think it’s wasteful, but the cupcakes tasted like eggs and the cream was too sweet ) and make a new batch of Red Velvet Cupcakes.


I didn’t try these as there wasn’t enough but since the recipe was from Joy the Baker and she got it from The Hummingbird Bakery Cookbook,  I doubt that it wasn’t good . Plus, i tried the batter , raw . ( Don’t judge ! )

Red Velvet Cupcakes

recipe from Joy the Baker which recipe was from Hummingbird Bakery Cookbook

makes 1 dozen cupcakes or double recipe for two 9 inches cakes .

4 Tablespoons of unsalted butter ( room temperature )

3/4 cup of sugar

1 Egg ( room temperature )

3 Tablespoons unsweetened cocoa powder

2  Tablespoons red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk  ( room temperature ) ( Don’t have buttermilk ? Measure a little less than 1/2 cup of milk and pour 1/2 tablespoon of white vinegar then leave it for 5 minutes or so )

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt ( I used a pinch of sea salt )

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

3 Tablespoons unsweetened cocoa powder

2  Tablespoons red food coloring

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

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.


Light and fluffy ! ( Pardon the image quality )

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 salt 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 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.

Creamy Vanilla Frosting

recipe from Epicurious

yield: Makes enough for one 3-layer 9-inch cake

( Half of this recipe would do just fine for around two dozen cupcakes ( It did for me ! )

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar ( I used slightly less )
2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Have i mentioned that i had to make this cupcakes twice today ? On our first attempt, my sister accidently cracked a rotten egg into our creamed sugar-butter mixture , so we started from scratch again .
It was a roflmao moment :p

One thought on “Red Velvet Cupcakes with Vanilla Frosting

  1. Pingback: Chocolate Marquise with Chocolate Espresso Ganache | flourista

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