Tuesday, June 22, 2010

Jamie Oliver's Red Velvet Cupcakes

Today was my friend Anne's birthday! Birthdays are a lovely excuse to make cupcakes, so I decided to make Anne red velvet cupcakes with cream cheese frosting.  This recipe comes from Jamie Oliver's cookbook "Jamie's America" (another recipe of his that I tested is here).  His recipe was inspired by the cupcakeries of Manhattan.  While the cupcakes were good, I thought they could have been better. In fact, I remember watching a Food Network special on a bakery in Los Angeles that claims that the best red velvet cupcakes are made with oil instead of butter, so next time, I may try a different recipe. The icing, however, was to die for... I did not include lemon juice though since I didn't have any lemons.



Velvet Cupcakes
From "Jamie's America"

1/2 stick (1/4 cup) unsalted butter, at room temperature
3/4 cup superfine sugar
1 large egg, preferably free-range or organic
Sea salt
1 tsp. good-quality vanilla extract
Optional: 3 tbsp. natural red food colouring
2 heaping tbsp. unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 cup buttermilk
1/2 tsp. baking soda
1 1/2 tsp. white wine vinegar

Frosting:
3/4 x 8-oz. cream cheese (I used light)
1/2 stick (1/4 cup) unsalted butter, at room temp.
1 cup + confectioners' sugar
1/2 tsp. vanilla extract
(zest and juice of 1 lemon)-- just as good without it

Directions:
Preheat the oven to 350 F and line a 12-hole muffin pan with paper liners

Using an electric mixer, or by hand, cream your butter and sugar together until light and fluffy. Gently beat in the egg, a pinch of salt, the vanilla extract, and red food colouring.  in a separate bowl, whisk together the cocoa and flour and fold half of it into your butter mix, followed by half the buttermilk.  Repeat with the remaining flour and buttermilk until you have a gorgeous smooth texture.

In a small bowl, mix your baking soda and white wine vinegar together so it fizzes up, and stir this into your cake mix. 

Divide the mixture between your paper liners and bake in the oven for 20-25 minutes.  To check they're cooked through, insert a skewer into the center of a cake -- if it comes out clean, they're perfect, if not, just pop them back into the oven for another couple of minutes.  Let them cool for 5 minutes in the pan, then transfer to a wire rack to cool completely while you make your frosting. 

Put all your frosting ingredients into a bowl and mix together until smooth and creamy.  (Jamie says spoon the frosting onto the cupcakes, I used a piping bag to make them prettier...)



2 comments:

  1. These look amazing!!!!

    ReplyDelete
  2. My friend bought me the recipe book as a birthday gift so I made this as a cake to try it out. Red velvet is not something I am accustomed to but this was truly amazing. What a great mix of sweet and tart.

    ReplyDelete

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