A sweet favourite from Food Network host and Toronto chef Lynn Crawford. "Everyone seems to enjoy red velvet cupcakes covered with lovely swirls of cream cheese frosting. Hands down, these are my favourite cupcake on the planet. I could seriously eat one of these a day and never get tired of them.
Red Velvet Cupcakes
1-1/4 cups sifted cake-and-pastry flour
2 tbsp Dutch-processed cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1 tbsp red food colouring
1 tsp vanilla extract
1/2 tsp distilled white vinegar
3/4 cup sugar
1/4 cup unsalted butter, at room temperature
1 large egg
2 cups fresh berries for garnish
Cream Cheese Frosting
1 package (8 oz.) cream cheese, at room temperature
1/2 tsp vanilla extract
1/2 cup icing sugar
2/3 cup heavy cream
Step 1: To make the cupcakes, preheat your oven to 350°F. Line two (12‐cup) muffin pans with paper liners.
Step 2: In a medium bowl, sift the sifted flour, cocoa, baking powder, baking soda and salt.
Step 3: In a small bowl, whisk together the buttermilk, food colouring, vanilla and vinegar.
Step 4: In the bowl of a mixer, beat the sugar with the butter until well blended. Add the egg and beat together. Add the dry ingredients in four additions alternately with the buttermilk mixture in three additions.
Step 5: Fill muffin cups 2/3 full. Bake for 20-22 minutes, turning the pans once halfway through, until a toothpick inserted in the centre comes out clean. Cool completely before frosting.
Step 6: To make the frosting, in a large bowl, beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using a whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Frost the cupcakes with a butter knife or pipe it on with a large star tip. Garnish with fresh berries.
See more recipes by Lynn Crawford.
Reprinted with permission from Lynn Crawford's Pitchin' In (2012 Viking Canada).