Recipe of the Week: Red Velvet Cupcakes with Cream Cheese Frosting
This is my version of the red velvet cake of the famous Bubble Room restaurant on Captiva. People from all over the world have enjoyed this wonderful cake while vacationing there. Makes two dozen cupcakes. (Chef tip: Not all cocoa powder is the same. Dutch process is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. This gives the cocoa powder a darker color. This cocoa in baking is paired with baking powder. Natural is cocoa that has not had its acid stripped. Lighter in color, it is paired with baking soda.)
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, plus more for dusting the pans
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons white vinegar
2 teaspoons red liquid food coloring
2 teaspoon vanilla paste
1 1/3 cups dark brown sugar
6 tablespoons unsalted butter, room temperature
4 eggs, room temperature
CREAM CHEESE FROSTING:
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
Pinch salt
Set a rack in the middle of the oven and preheat to 350°F. Line two muffin tins with paper liners. Whisk the flours, cocoa, baking soda and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar and vanilla together in a small bowl and set aside.
Combine the brown sugar and butter in the bowl of a stand-up mixer with the paddle attachment and cream on medium speed until lightened in color, about five minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Slowly add the eggs and beat until they are fully incorporated.
With the mixer on low, add the flour mixture, alternating with the buttermilk mixture. Stop the mixer and scrape down the sides of the bowl between each addition.
Scoop batter into cupcake liners. Bake until set, about 20-25 minutes. Cool completely, before frosting.
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in four batches, beating until smooth between each addition.