Red velvet cupcakes with cute fondant frosting, even if I do say so myself.
More pictures and recipe after the cut.
The cake batter itself was a modified version of my chocolate chip cupcakes batter, but I used buttermilk instead of plain milk. I added some red food colouring also, because the last time I made red velvet cupcakes, the buttermilk failed to give me the deep red colour I wanted. This recipe made about 12 cupcakes.
Red Velvet Rosebud Cupcakes
- 100g flour/maida
- 100g sugar
- 100g butter
- 2 eggs, separated into whites and yolks
- 3 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- Red food colouring – a pinch
- Red fondant (premade)
- 100g icing sugar
- 100g butter (unsalted)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat your oven or microwave at 180 degrees centigrade and line your cupcake mould with paper liners.
- In a large mixing bowl, whisk together the butter and the sugar until fluffy. Then add the yolks and whisk till completely incorporated.
- Sieve the flour into the mixing bowl, along with the cocoa powder and baking powder. This adds aeration to the batter, and will ensure fluffy, soft cake. This would be the moment you add your red food colouring. I used a powdered food colouring, so I added it now.
- Now add the three tablespoons of buttermilk. If you have none on hand, you can make some by adding about half a teaspoon of vinegar or lemon juice to the milk.
- In a separate bowl (preferably stainless steel), whip the egg whites till they become foamy, white and leave stiff peaks when you lift up the egg whisk. It’s important that not a drop or drip of oil gets into the egg whites, or they won’t stiffen.
- Once the egg whites are ready, fold them into the cupcake batter, a third at a time. Your batter should be of a slightly runny consistency now.
- Drop a tablespoonful of batter into each cupcake mould, smoothing it out with the spoon to make a little hollow in the middle. This will ensure the cucpake remains level once it bakes and doesn’t form a dome.
- Now bake the cupcakes at 180 degrees centigrade for 25 minutes.
- In a small bowl, whip the butter till it turns pale and fluffy.
- Slowly add the icing sugar a little at a time, whipping till it is incorporated into the butter.
- Add the vanilla extract and whip till it is incorporated into the butter.
- If the mixture looks dry, add a tablespoon of milk and whip well.
- Once the cupcakes are cool, place a dollop of buttercream onto the top of the cupcake you want to frost.
- Spread the buttercream with a butter knife until it is level. (A frosting/palette knife is recommended, but I’ve always made do with a simple butter knife.)
- Now roll out your red fondant onto a floured surface. Cut long strips of three milimetre thickness.
- Carefully peel the fondant off the floured surface and roll. Press onto the top of the buttercream and repeat to make more roses. Arrange them in a pleasing shape on the top of your cupcake.
Done! Don’t they look pretty?
[music| Pareshan: Ishaqzaade OST]