Red Velvet Cup-Cakes Take Two

It's a method thing. I realized that previously I had written out the recipe for these but failed to give the method, which when I made them multiple times, I realized made a huge difference to the end product.

Main tips: Do not over-mix and make sure to sift the flour.

Red Velvet Cup Cakes Take Two

2.5 cups sifted cake flour

1/2 tsp salt

2 Tbs Dutch Processed cocoa powder

1/2 cup unsalted butter

1.5 cups granulated white sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

3 Tbs red food coloring

1 tsp apple cider vinegar

1 tsp baking soda

Method

1. Preheat oven to 350F, put cup cake wrappers in cup cake baking mold.

2. Sift the flour, salt and cocoa powder into a bowl.

3. Warm the butter up in a microwave for around 15 seconds to get it to room temperature, then place in a mixer with a paddle attachment. Mix.

4. Slowly add the granulated sugar to the butter.

5. Add the red food coloring and vanilla extract to the buttermilk and stir together.

6. Add the eggs, one at a time mixing between each egg to the sugar butter mixture.

7. Add 1/3 of the flour/salt/cocoa mixture to the and mix until just integrated.

8. Add 1/3 buttermilk mixture and mix until integrated. Repeat steps 6 & 7 another two times.

9. In a small bowl add the vinegar and baking soda together.

10. Immediately fold into batter.

11. Fill up the cup cake papers around 1/3 of the way.

12. Bake immediately, rotating 15 min into baking then bake another 6 or so min until a toothpick comes out clean.

13. Let cool, then ice.

Cappuccino Cupcakes

The cakes themselves are a combination of strong instant espresso with a a hint of vanilla, whilst the tops (the froth on the cappuccino) is mostly made up of white chocolate. A wonderful combination!

Ingredients: Cupcakes
3/4 cup self raising flour
1/2 cup soft unsalted butter
7 Tbs. sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 heaped Tbs. instant espresso
2-3 Tbs. milk

Ingredients: Icing
5.25 oz white chocolate
1/4 cup butter
1/2 cup + 1 Tbs. sour cream
1 and 2/3 cup sifted confectioners sugar (icing sugar)
a little cocoa powder for dusting

Method: Cupcakes
1. Preheat the oven to 400F.
2. In a food processor add all the cupcake ingredients except the milk and pulse to combine.
3. Add the milk and pulse again until the ingredients are well combined.
4. Place 12 cupcake liners into a muffin pan.
5. Spoon the batter into the liners.
6. Bake for around 20min (until a slight golden brown color).
7. Let sit for 5 min and then place the cupcakes onto a wire rack to cool down completely.

Method: Icing
1. Melt the white chocolate and butter in the microwave.
2. After it has cooled a tad, add the sour cream and stir.
3. Gradually add the sifted confectioners sugar until it is a good consistency (malleable, but not wet).
4. Spread the icing on top of the cupcakes and then dust some cocoa powder on top.

Taken from "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" by Nigella Lawson p. 199.