The moment I saw this adorable idea that cutting I knew it would be the perfect setting for creative processing of Valentine's Day. Although I like piping icing mound on top of my cupcakes, it was too precious not to try. Associated with a winning recipe for red velvet, this may be one of the best ways to make a little birthday cake and impressive. It is really that simple to cut the top of the cake, find a cute mini cookie cutter and cut a shape from the top. Fill it with some delicious frosting and the end result is a festive and delicious treat.
Red Velvet Sweetheart Cupcakes- Baker Chick
I actually only made Red Velvet once before, and it was one of my posts first ever blog. These cupcakes have proven very good, but I've been waiting to try again until I find the perfect recipe. You see I am difficult about red velvet (I had actually a project of a few years when I was trying to try all the cupcakes in red velvet in New York trying to find the best) to find a super was not an easy task. This recipe actually fulfills all my red velvet requirements! 1- The right amount of chocolate flavor. Not overwhelming, but definitely there. 2- A color that looks like deep red and chocolate not bright candy apple red. 3- Fluffy, Airy texture. I loved these and so did friends who ate!
Create the cut look is super easy. I took some pictures of the process to make it clear. 1- Using a serrated knife, cut the top off of the cupcake.
2- With a knife in the shape of heart, make a cut in the top of the cupcake.
3. Pipe or spread a layer of frosting on top
4. Replace the top! (And make a heart "sandwich" if you want!)
5. (Not shown) Tell these people that you like and look like they are growing up to you more!
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Red Velvet "sweetheart" Cupcakes with frosting cream cheese
Ingredients
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons of red food coloring
vanilla
½ teaspoon
½ cup buttermilk
1 cup flour + 2 tablespoons all-purpose
½ teaspoon salt
½ teaspoon of baking soda
1½ teaspoons distilled white vinegar
½ stick of butter, at room temperature
1 8 oz. package of cheese with cream, at room temperature
2½ in cups powdered sugar
½ vanilla bean scraped on or 1 teaspoon of dough vanilla bean or 1 tsp. vanilla extract
Instructions
Preheat oven to 350 degrees F. Line a muffin pan / small standard cake with liners.
on medium-high speed, cream butter and sugar until light and fluffy. Turn the top blender and add the egg. Scrape bowl and beat until well incorporated.
In a small bowl, mix the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, make sure that all the dough becomes color.
Reduce mixer speed to low and slowly add half the buttermilk. Add half of the flour and mix well. Scrape bowl and repeat the process with remaining milk and flour. Beat on high until smooth.
Again, reduce the speed of soft mixer and add salt, baking soda and vinegar. Turn to high and beat for a few minutes until thoroughly combined and smooth.
Divide the batter evenly between the cupcake liners and bake for about 20 minutes or until an inserted toothpick comes out clean.
Cool 10 minutes, then remove cupcakes from the pan and place them on a rack to cool completely before frosting
for the icing :. With your electric mixer, beat butter and cream cheese on high speed for about 5 minutes, scraping bowl as needed. Reduce speed to low and slowly add the powdered sugar until everything is incorporated. Add vanilla and mix. Increase speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping bowl as needed.
3.5.3208
Cupcake Recipe: Joy Baker via the Hummingbird Bakery Cookbook
