and just to be fancy i just had to sprinkle on some silver dust. I thought they were perfect and the icing was light enough you just wanted to keep eating and eating and eat more for breakfast!
just a note: the buttermilk i use is actually skim milk (or water) mixed with powdered buttermilk. believe it or not its not easy for me to find real buttermilk in NYC so my awesome mother in louisiana mails me the powder. and really - who do you know that keeps buttermilk stocked in their frig? get a mom like mine and you'll have it covered. thanks mom - as always you rock.
RED VELVET CUPCAKES
1c + 2 1/2 tbs cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 1/2 tsp cocoa powder
3 oz. unsalted butter
1/2c + 2 tbs sugar
2 eggs
1/2 tsp vanilla extract
1/2 c buttermilk
1 tbs red food dye -- or whatever you feel is enough
*preheat oven to 350 F, line muffin pan
* Sift together the dry ingredients (flour, bk. powder, soda, salt & cocoa)
* in seperate bowl cream the butter to light color
* add sugar to creamed butter, beat until light and fluffy
* beat in eggs, one at a time
* beat in vanilla
* add 1/3 of the dry mix, beat to combine then add in 1/2 of buttermilk
* repeat dry then wet until all is mixed in (ending on dry). do not over beat - just get it all mixed together
*spoon into lined muffin pan (i use an icecream scooper so they are all even)
* cook at 350 F for 15-20, check with a toothpick
FLUFFY ICING
1 1/2c sugar
3 egg whites (i use powdered w/ water)
1/3c cold water
1 tbs light corn syrup
1/4 tsp cream of tartar
1 tsp vanilla extract
*combine all but vanilla in a double boiler
*set over boiling water, beat with electric mixer constantly at medium-high speed until mixture stands in stiff peaks (about 7 minutes)
* remove from heat and beat in vanilla
* use once cooled (can continue to beat if you feel you need to)
YUM YUM YUM -- yes i am from the south!
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