Sunday, August 19, 2012

Red Velvet Coconut Cupcakes

So I'm not entirely sure why after a 5 month hiatus I have decided to post some of what I've been doing over the summer, but frankly I've been doing a lot so here it is.


Here is what should have been my birthday post. For June 3rd, 2012 (my 21st Birthday) I made these delicious moist red velvet cupcakes topped with a cooked vanilla buttercream covered in sweetened coconut flakes, needless to say these were to die for.



Red Velvet Cupcakes
Ingredients:

1 1/2 cups flour
4 tsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup whole milk
1/2 cup canola oil
2 tbsp white vinegar
1 tsp vanilla
1 bottle (15ml) Mc Cormick Red food color
1 - 1 1/2 cups sweetened coconut flakes for topping
Preheat the oven to 350. 
Line a 12 cup muffin pan with cupcake liners.

Directions:
1.) Sift the dry ingredients together in a bowl to get rid of the lumps. Set aside.
2.) In another bowl, mix all the wet ingredients together until well combined. Add the dry ingredients. Using a hand whisk, stir until just combined. Do not overmix.

3.) Divide the batter between the cupcake liners 3/4 full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. 
4.) Remove from the pan and cool completely on a wire rack. Frost the cupcakes.
Cover the frosting completely with sweetened coconut flakes.


Vanilla Whipped Buttercream
Adapted from Joy the Baker

Ingredients:
1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
1/2 cup milk, divided
2 Tbsp flour
2 tsp vanilla

1.) Cream butter  with a stand mixer or handheld for about 30 seconds.
2.) Add sugar and beat on high speed until ight and fluffy (~5-7 minutes), scraping the sides as you go. 
3.) In a smal saucepan, combine 2 Tbsp of milk with the flour. WHisk together until there are no lumps. Slowly add remaining milk.
4.) Cook until mixture comes to a low boil. Reduce to low heat and keep whisking until mixture thickens.
5.) When the mix thickens (and it will), immediately emove from heat and cool to room temp. This can be done by sticking it in the freezer for a couple minutes, but check frequently.
6.) Add cooked mix to butter/sugar mix and beat on medium speed until frosting is light and fluffy (3-5 minutes). Add vanilla.

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