Taste Canada: Red Velvet Cupcakes from Pitchin' In

The following recipes are from Lynn Crawford's Pitchin' In: More Than 100 Great Recipes From Simple Ingredients, a finalist in Taste Canada's General Cookbook award. Courtesy of Viking Canada. Photography by Kathleen Finlay.

Red Velvet CupcakesSWEETSredVelvetCake013-300.jpg

Everyone seems to enjoy red velvet cupcakes covered with lovely swirls of cream cheese frosting. Hands down, these are my favourite cupcake on the planet. I could seriously eat one of these a day and never get tired of them.

Makes 12 cupcakes

For the Red Velvet Cupcakes
1 1/4 cups (275 mL) sifted cake-and-pastry flour
2 tbsp (50 mL) Dutch-processed
cocoa powder
¼ tsp (1 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) buttermilk
1 tbsp (15 mL) red food colouring
1 tsp (5 mL) vanilla extract
1/2tsp (2 mL) distilled white vinegar
¾ cup (200 mL) sugar
¼ cup (60 mL) unsalted butter, at room temperature
1 large egg
2 cups (500 mL) fresh berries for garnish

For the Cream Cheese Frosting
1 pkg (8 oz/250 g) cream cheese, at room temperature
½ tsp (2 mL) vanilla extract
½ cup (125 mL) icing sugar
2⁄3 cup (150 mL) heavy cream

To make the cupcakes, preheat your oven to 350°F (180°C). Line 2 (12 cup) muffin pans with paper liners. In a medium bowl, sift the sifted flour, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, food colouring, vanilla, and
vinegar. In the bowl of a mixer, beat the sugar with the butter until well blended. Add the egg and beat together. Add the dry ingredients in 4 additions alternately with the buttermilk mixture in 3 additions.

Fill muffin cups two-thirds full. Bake for 20 to 22 minutes, turning the pans once halfway through, until a toothpick inserted in the centre comes out clean. Cool completely before frosting.

To make the frosting, in a large bowl, beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using a whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.

Frost the cupcakes with a butter knife or pipe it on with a large star tip. Garnish with fresh berries.

Hungry for more recipes from Pitchin' In?

  • Tomato & Goat Cheese Quiche