Red Velvet Hi-HatsFebruary 26, 2009 at 6:48 AM | Posted in cupcakes | 57 Comments
I know. I know.
I’ve been a big slacker in the cupcake contest/event department these last few months. (Sorry Cupcake Hero and Iron Cupcake!) Blame it on a lack of motivation, time, energy, all of the above, whatever.
No matter the reasons, I knew I had to make time for the Mixing Bowl cupcake contest even if it cut into my Girls Next Door (guilty pleasure #839457) marathon. (Don’t judge me. Its like a train wreck. I can’t look away.) Though I admit the $200 prize money was a great incentive to make the time.
Hey… Don’t give me that look!
You can’t tell me that wouldn’t motivate you too esp in these hard economic times. Heck I’ll dance around in a chicken suit on a street corner if you pay me enough. What can I say? Money is motivating. And momma needs
a new pair of shoes to pay off her credit card.
The rules are pretty simple. Create a cupcake. Upload picture to their website. Then there’s some fine print that no one reads and that’s it. Easy right? You’d think so but its not. I tend to make things more difficult. I get anxious with “too” much creative freedom. I need guidance, rules, restrictions. So coming up with a cupcake… any cupcake… was alot harder than I thought.
But eventually I went to my happy place (ie Tarjay LOL) and while shopping the 1 spot decided to create a cupcake for my husband. He’s turning the big 3-0 this Saturday. I figure this was a good opportunity to bake his favorite cupcake with a little something extra. I guesssss he deserves it.
Shameless plug alert! If you wanna vote for my cupcake. Click HERE and scroll to page 3. CB’s red velvet hi-hats. Thats me! And… if you’re bored at work, you can vote for me every day! How’s that for shameless plugging? HAHA
Makes about 12 cupcakes
For red velvet cupcake
1-1/2 cups cake flour
2 tbsp unsweetened cocoa
3/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp vinegar
4 drops red food coloring (I used a couple squirts of Ateco red color gel)
3/4 cup sugar
4 tbsp butter
1 egg, room temperature
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp vanilla extract
1 lb (~4 cups) powdered sugar, sifted
For chocolate coating*
2 cups semisweet chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet chocolate)
3 tbsp canola or vegetable oil (I used vegetable oil)
* This recipe makes a good amount of chocolate but its easier to work with more than less chocolate when dipping. You can always use leftovers drizzled over ice cream. Yum!
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Sift together cake flour, cocoa powder, baking powder and salt into a bowl. In a large Pyrex measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring; set aside. In a stand mixer with flat beater, beat the sugar and butter on medium speed until light and fluffy, 2-3 minutes. Add the egg. Mix to combine. Add the flour mixture in 3 additions alternating with buttermilk mixture in 2 additions, ending with the flour mixture.
Fill each liner about 2/3-3/4 full. Bake about 22-25 minutes until toothpick comes out clean. Let cupcakes cool before frosting.
To make frosting—
Combine the butter and cream cheese together in a mixer fitted with a flat beater attachment until creamed. Add vanilla extract. Gradually add powdered sugar. Scrape down the bowl as needed.
Using a Magic Tip 9ST round tip, pipe cream cheese frosting onto cupcake. Freeze to set frosting while making chocolate coating.
To make chocolate coating—
In a heatproof bowl, combine the chocolate and oil and melt over a saucepan of simmering water. Stir until chocolate melted and smooth. Let cool for 15 minutes.
To assemble cupcakes—
Holding the cupcake upside down by the bottom, dip the cupcake into the chocolate until all the frosting is covered. Let excess chocolate drip off.
[NOTES: You can leave the cupcake liner on if you like but I found it easier to dip all the frosting into the chocolate when I took the liner off.]
Then let cool at room temperature for 15 minutes so the chocolate firms up.
Husband rating: A/A+
He is still a red velvet purist but raved about covering the cream cheese frosting with chocolate.
Wifey rating: A/A+
I like red velvet. Its not my favorite but I like it. Let me just tell you that adding the chocolate coating over the cream cheese frosting is AH-FREAKING-MAZING. If you like chocolate, you’ll love my twist on the red velvet cupcake.
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