When it comes to cakes and pastries, well anything sweet for that matter I'm an Omnivore! I eat anything and everything. These days I'm more into Red Velvet Cakes and choux, I have been trying every item available in my favourite french cafes' " La Bouchée d'or " & Le Plaisir " and not to forget the cupcakes from Dorabjee Cafe. Their cupcakes and cold cut sandwiches are to die for. Here is a sneak peek of what I tried.
Red Velvet Cupcake Mini- Dorabjee Cafe, MG Road
La bouche d'or Cafe, Pune Boat Club Road
WISH LIST :
LE 15 Patisserie, Mumbai
Recipe Time :
Red Velvet Cupcakes
1 1/4 cups (125 grams) sifted cakeflour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food colouring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream(double cream) (35-40% butterfat)
Method:
| Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners. |
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add theheavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes.
Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.
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