Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cakes have become a favorite throughout Male. If I say I am the first person to introduce Red Velvet cakes decorated as birthday cakes in Maldives I don’t think it would be a lie, not only red velvet Tiramisu, Milk cake, Chocolate Mousse Cake. after I started making these cakes for birthdays slowly these cakes started existing on dessert showcases of Bakeries, pastry shops and cafes. Even decorated cookies, This is the truth some won't accept. Red Velvet Cake is just a chocolate cake with red food coloring. Red Velvet cake with cream cheese frosting is one of the most delicious dessert anyone could ever taste. Bake these cupcakes and prepare to get smoochy!

For the cupcakes:

1/2 cup + 2 tablespoon vegetable oil

3/4 cup sugar

1 large eggs

1 teaspoons vanilla extract

1 tsp red food color ( will recommend paste color)

1/2  teaspoon baking soda

1/4 teaspoon salt

1 teaspoon unsweetened cocoa powder

1 cup + 2 tablespoons flour

2 tablespoon corn flour

1/2 cup buttermilk

1 teaspoon white vinegar

For the frosting:

125 grms cream cheese, at room temperature

50 grms unsalted butter

2 cups icing sugar

1 teaspoons vanilla extract

Directions:

Make the cupcakes:

1_Preheat the oven to 160 C. Line a cupcake pan with 12  liners.

2_In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the oil, buttermilk, eggs, , vanilla extract and red food coloring until the mixture is well combined.

3_In a separate medium bowl, sift together the flour, corn flour, sugar, baking soda, salt and cocoa powder. Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter and last at vinegar and mix well. 

4_ Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:

5_In the bowl of a stand mixer, or hand mixer beat the cream cheese and butter until smooth. Shift icing sugar into the bowl, beating to combine, then add the vanilla extract. Scrape down any cream cheese from the sides of the bowl, and then mix well until frosting gets a nice shine. You can frost your cupcakes right away but this frosting won’t hold it’s shape right after mixing so it needs to be chilled for 4 hour’s before frosting to hold it’s shape.

How to make buttermilk

Mix 1/2 tsp vinegar or 1 tsp lime juice to 1/2 cup full cream milk and leave 5 minutes. It's ready to use after five minutes. 

Orange Cupcake with Orange Butter Cream & Candied Orange

I was wondering being a baker but too less cupcakes on my blog, not good isn't it? So I have decided I will keep a new label under the name of Cupcakes and will post more cupcake recipes from today on wards. My second cup cake is all about orange, I did post an Oreo cupcake recipe early the days when I just started my blog. I made the candied orange slices just for decor, but what happen is my youngest two sisters who came to judge these cupcakes first ate the candied orange slice & then the cupcake. They said to eat that way cake is more interesting and yummy. You can enjoy a citrus and a sour candy & as well a cupcake. That’s why I decided posting the candy orange slice recipe & putting that name in the end of  orange cupcake name. 

Orange cupcakes

Yield 10 cupcakes

100 grms unsalted butter

120 grms sugar

1/3 tsp salt

3 eggs

1 cup flour

1 tbs corn flour

1 tsp baking powder

3 tbs milk powder

Fresh Juice of 1 orange

Zest of 1 orange

To make cupcakes

1.  Line 2 cupcake tins with 10 cupcake liners.  Preheat oven to 160 degrees Celsius.

2.  In large bowl, cream butter and sugar until fluffy, add eggs 1 at a time mixing well.  

3.   All at once, stir in the flour, baking powder, milk powder and salt.  Keep stirring until everything is smooth and well-combined.  Add orange juice and zest and mix well until incorporated into the batter.

3.   Fill each cupcake liner with 4 Tbs. of batter.  I love my large cookie scoop for this.  If you don’t have one, simply divide the batter evenly between the 10 cupcake liners.

4.  Bake 15 to 20 minutes.  The cupcake should pass the toothpick test.  Cool Completely.

Orange butter cream frosting

100 grms unsalted butter

50 grms white margarine
Pinch of salt

3 cups shifted icing sugar

2 ½ tbs fresh orange juice

Orange color

To make orange butter cream

1.  Beat or stir briskly the butter, salt and white margarine until smooth.

2.  On low, or slowly, add icing sugar 1/2 cup at a time.  Incorporate your icing sugar before adding the next installment.  Add orange juice and beat until butter cream is very smooth.  Add a little color if you want.

3.  Pipe onto cupcakes, put half slice of candied orange on each cupcake and eat!

I added Wilton’s Gel Paste to the frosting to make it slight orange …

Candied orange slices

1 cup sugar

1 tbs liquid glucose

1/3 cup water

1 orange sliced

To make candied orange slices

1. In a sauce pan add water & sugar, cook until sugar dissolves, when sugar dissolves add liquid glucose.

2. Add orange slices and cook mixture until very thick and ember color.

3. Take orange slices from the pan and arrange on a plate let it cool completely before slicing each slice into two.