Red Velvet Wedding Cupcakes

I made the most daring commitment when I promised my son to make 120 cupcakes for his wedding reception! Having made the promise, it was through many tests and trials of recipes before deciding on this one that is most promising and a sure 'no fail' for the cupcakes and icing. The cupcake recipe is adapted from Laura Vitale's Red Velvet Cupcake (http://www.laurainthekitchen.com/recipes/red-velvet-cupcakes/). The icing decoration is buttercream icing that is formulated to be more like royal icing consistency in order to stay in shape until the cupcakes are consumed by my guests! It was a happy occasion for my family, friends and relatives and all the effort was well worth! The recipes are for 12 cupcakes and if you are as adventurous as me, making a promise for 120, you will have to do them batch by batch! In order not to over indulge, please make 12 and enjoy them over coffee and a good conversation!

Utensils Needed:-

12 cups muffin pan

Electric Mixer (Preferably a stand mixer)

Plastic Scraper/Spatula

Measuring spoons

Measuring cups

Flour wire mesh sieve

Measuring cup

Several Mixing bowls

12 paper muffin liners

1 ice cream scoop

Red Velvet Cupcakes

Ingredients

1-1/4 cups all-purpose flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup unsalted butter at room temperature

3/4 cups granulated sugar

3/4 cups buttermilk * (see below for recipe to make buttermilk)

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon red food coloring (I used Chef Master)

Method

1. Preheat oven to 325 degrees F. Line muffin pan with paper muffin liners and set aside for use when batter is ready.

2. Measure and sieve together the dry ingredients - flour, cocoa powder, baking powder, baking soda and sea salt into a mixing bowl and set aside.

3. Place sugar and butter into the mixing bowl of stand mixer and using the paddle attachment on high speed, beat until mixture becomes creamy (for about 20 minutes). Then add egg and vanilla and continue beating until well combined.

4. Let the mixer speed run on low and add half of the sifted dry ingredients into the creamy mixture. Then add half of the buttermilk, and mix until just combined. Then add the remaining half of the dry ingredients and remaining half buttermilk. Beat until just combined (do not over beat). As soon as mixture is ready, turn off mixer and remove the mixing bowl. Add food coloring and hand mix using the spatula until the batter is homogeneously colored.

5. Scoop batter into the lined muffin tray using an ice-cream scoop for even distribution of batter.

Place muffin tray in pre-heated oven and bake for 15 - 18 minutes until cake tester inserted comes out clean (do not over bake)!

6. Once cupcakes are cooked, remove tray from oven and let cupcakes rest for 5 minutes in the tray, then remove and place each cupcake to cool completely on a wire rack before frosting.

* Buttermilk Recipe

1 cup 1% cold filtered milk

1-1/2 teaspoon whipping cream (35% fat)

1 tablespoon distilled white vinegar

Method

Combine cold milk and whipping cream in a measuring cup. Discard 1/4 cup of the mixture (you may save it to drink or put into your coffee). Add the distilled vinegar; stir and let stand for 5 minutes. Mixture will curdle; and there you have it - your homemade buttermilk ready to use!

Joanne's Buttercream Icing

1/4 cup unsalted butter at room temperature

2 cups icing sugar **

2 tablespoon cooked corn starch (to make cooked corn starch, you may pre-bake the cornstarch at 250 degrees F for 20 minutes and let it cool completely before using). **

3 tablespoons skim milk or filtered cold water ** (Your choice - if you do not wish to refrigerate, then use water instead).

2 teaspoons pure vanilla extract

Food coloring of your choice

**Extra cooked corn starch or icing sugar to stiffen the consistency or extra milk or water to thin down the consistency if desire**

Method

1. Sieve corn starch into a clean bowl before using.

2. Sieve icing sugar into another clean bowl before using.

3. Place butter and icing sugar in the mixing bowl of a stand mixer and starting with low speed and slowly increasing the speed of the paddle attachment, beat the mixture until it is light and creamy.

4. Continue with the beater at low speed, add cooked corn starch and slowly add milk or water until you reach the desired consistency.

5. Lastly, add food coloring of your choice.

*If you are able to pipe the icing at ease, then you have reached the desired consistency. If you desire to thin the icing down, simply add more milk or water (but a little at a time) or to stiffen, simply add more cooked corn starch or icing sugar (also a little at a time). Stir to combine with a plastic spatula until icing is smooth and shiny. Pipe onto the cooled cupcakes using your imagination!

Enjoy!!!