It’s hard to pass up a really good red velvet cupcake, it can also be quite hard to find one. The best I have ever had was from Sweet Mandy B’s in Chicago. If you know of it, I am certain you will agree they have amazing cupcakes and classic American baked treats. Their frosting is to die for and I know of many a Sweet Mandy B’s devotee trying desperately to get their hands on the recipe – to no avail. It seems it is almost as guarded as the recipe for Coke.
When we lived in Chicago , Sweey Mandy B’s was a 10 minutes walk from our house and it was quite amazing how many excuses I found to walk in its direction. Of course it was mandatory that we stop in to see what they had just pulled out of their ovens. Their key lime pie and banana cream pies were amazing, as were their peanut butter and jelly bars and raspberry bars.
Anyway, I digress – back onto my Red Velvet Cupcakes. These are from the Hummingbird Bakery Cookbook and are certainly the best I have ever made. They are fluffy and moist, they have a subtle hint of chocolate, and are RED. Red and delicious! They are made even more so with a lovely little dollop of cream cheese frosting. The frosting is my own recipe – I tend to use alot more cream cheese and a lot less icing/confectioners sugar than most, only because I make it to taste and prefer it that way. As you can see I used a piping bag for the frosting but you know what, I think I actually prefer the frosting to but slathered on rather than piped – next time.
So if Sweet Mandy B’s is not within walking distance then hot foot it to your kitchen and start gathering these ingredients. Eating bad red velvet cake is unfathomable, especially with this recipe at your (cupcake loving) fingertips.
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2 1/2 tablespoons red food colouring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons plain (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 colour.
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 and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Place on a cooling rack to cool completely before frosting.
Frosting
*if you are going to pipe the icing then increase the quantaties by 50%*
8 ounces cream cheese at room temperature
2 ounces butter at room temperature
1 1/2 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Source: Hummingbird Bakery Cookbook
© 2011, Michelle. All rights reserved.
