I have never really seen the point of a red velvet cake as I don't really like food colourings in my baking. However I have had quite a few requests for them from my youngest son who always chooses these muffins when we are on holiday in America. So I gave in and made him some!!!
I think the food colouring is key in this recipe - you really need a professional quality gel not the sort of colouring that you get in supermarkets.
I decided if I was going to make one it needed to be a nice tasting cake not just look good and I think I have achieved this with these muffins.
They do look pretty stunning and would be a nice bake for Valentine's Day or a birthday celebration.
Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4, then place 12 muffin liners in a muffin tin.
Put the butter and sugar in the bowl of a stand mixer and beat until is is light in colour and fluffy.
Make the buttermilk by adding the juice of a lemon to a measuring jug and fill to 175ml with milk and mix. It will start to curdle and thicken - set aside for later.
Add the eggs one at a time and mix until fully combined.
In a small bowl put the cocoa powder, red food gel, vanilla extract and water and mix until you have a thick paste.
Add this to the egg mixture and mix until it is fully incorporated.
Add the buttermilk slowly.
Then add the flour and mix until smooth.
Finally add the bicarbonate of soda and vinegar and mix for a minute.
Divide the mixture equally into the prepared muffin tin.
Bake for 30 minutes or until a skewer comes out cleanly, leave to cool on a wire cooling rack.
To make the icing: Put the butter and icing sugar in the bowl of a stand mixer with the whisk attachment and whisk until light and fluffy.
Add the cream cheese and mix until fully combined.
Transfer the icing to an icing bag fitted with a Wilton 1M nozzle.
Using a serrated bread knife slice thin slivers off the top of the cakes to flatten the top slightly. Put the crumbs in a small bowl for later.
Pipe the icing from the middle to the edge of the cake until it is covered or just smooth the icing all over the top with a small spatula.
Finish by sprinkling the cake crumbs over the top and serve.
Red Velvet Muffins
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 30 mins
INGREDIENTS
CAKE
100g unsalted butter, softened
200g caster sugar
2 large eggs
40g cocoa powder
1 tsp red food colouring gel
1 tsp vanilla extract
4 tbsp water
175ml buttermilk (milk + Juice of 1 lemon)
215g plain flour
½ tsp bicarbonate of soda
1 tsp white wine vinegar
ICING
150g unsalted butter, softened
150g icing sugar, sieved
320g full-fat cream cheese
METHOD
Preheat the oven to 180°C (160°C fan) then place 12 muffin liners in a muffin tin.
Place the butter and sugar in the bowl of a stand mixer and beat until it is light in colour.
Make the buttermilk by adding the juice of a lemon to a measuring jug and fill to 175ml with milk and mix. It will start to curdle and thicken - set aside for later.
Add the eggs one at a time and mix until fully combined.
In a small bowl put the cocoa powder, red food gel, vanilla extract and water and mix until you have a thick paste. Add this to the egg mixture and mix until it is fully incorporated.
Then add the buttermilk slowly followed the flour and mix until smooth.
Finally add the bicarbonate of soda and vinegar and mix for a minute.
Divide the mixture between the 12 muffin liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Leave to cool on a wire cooling rack.
To make the icing: Put the butter and icing sugar in the bowl of a stand mixer with the whisk attachment and whisk until light and fluffy.
Add the cream cheese and mix until fully combined.
Transfer the icing to an icing bag fitted with a Wilton 1M nozzle.
Using a serrated bread knife slice thin slivers off the top of the cakes to flatten the top slightly. Put the crumbs in a small bowl for later.
Pipe the icing from the middle to the edge of each cake until it is covered or just smooth the icing all over the top with a small spatula.
Finish by sprinkling the cake crumbs over the tops and serve.
EQUIPMENT USED
SARAH'S EXTRA SLICE....
The cakes can be frozen without the icing.
Keep in the fridge to store and they will last around 3 days.
I used Wilton red-red concentrated food gel for this recipe.
Comentarios