Last Valentines Day I decided to bake something with a little sex appeal, so I adapted a red velvet cupcake recipe into a ‘red devil’ cupcake. And ohhh were they sinfully good. They practically jump off the cake plate and beg you to indulge. So that got me thinking... why not stay home and bake with your sweetie this year and see where the night takes you? If nothing else, at least you know you’ll get to lick the bowl! ;)
RED DEVIL CUPCAKES
makes 36 cupcakes / 350 degree oven
Ingredients
36 cupcake papers
3-3/4 cups cake flour (not self rising)
¾ cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons cider vinegar
1-1/2 teaspoons vanilla extract
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter (1.5 sticks), softened
3 large eggs, at room temp
Directions
1. Preheat oven to 350 degrees.
2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
3. Sift flour, cocoa powder, baking soda, baking powder and salt into medium bowl. Set Aside.
4. Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl. Continue adding food coloring until liquid batter turns red. Set Aside.
5. Cream the sugar and butter in large bowl (Kitchen Aid) until well fluffy, about 5 minutes.
6. Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
7. Beat in dry ingredients in 4 additions, alternate with buttermilk mixture in 3 additions.
8. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
9. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean.
10. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
CHOCOLATE GANACHE FROSTING
makes approximately 3 1/2 cups
Ingredients
16 ounces dark semisweet chocolate, chopped fine (or use chocolate chips)
16 ounces (2 cups) heavy cream
(for thicker ganache… less cream & more chocolate!)
Directions
1. Break chocolate into small pieces and put in a medium baking bowl.
2. Put the cream into a saucepan, and bring to a slow boil.
3. Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4. Stand at room temperature, until cooled and thickened, approximately 2 hours. (Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.)
5. If needed, put ganache in fridge until ready to use.
6. When ready to frost, place in the bowl of a mixer and whisk on high for 2 to 3 minutes.
TO DECORATE: Add red sprinkles and/or strawberry spear.
makes 36 cupcakes / 350 degree oven
Ingredients
36 cupcake papers
3-3/4 cups cake flour (not self rising)
¾ cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons cider vinegar
1-1/2 teaspoons vanilla extract
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter (1.5 sticks), softened
3 large eggs, at room temp
Directions
1. Preheat oven to 350 degrees.
2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
3. Sift flour, cocoa powder, baking soda, baking powder and salt into medium bowl. Set Aside.
4. Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl. Continue adding food coloring until liquid batter turns red. Set Aside.
5. Cream the sugar and butter in large bowl (Kitchen Aid) until well fluffy, about 5 minutes.
6. Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
7. Beat in dry ingredients in 4 additions, alternate with buttermilk mixture in 3 additions.
8. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
9. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean.
10. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
CHOCOLATE GANACHE FROSTING
makes approximately 3 1/2 cups
Ingredients
16 ounces dark semisweet chocolate, chopped fine (or use chocolate chips)
16 ounces (2 cups) heavy cream
(for thicker ganache… less cream & more chocolate!)
Directions
1. Break chocolate into small pieces and put in a medium baking bowl.
2. Put the cream into a saucepan, and bring to a slow boil.
3. Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4. Stand at room temperature, until cooled and thickened, approximately 2 hours. (Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.)
5. If needed, put ganache in fridge until ready to use.
6. When ready to frost, place in the bowl of a mixer and whisk on high for 2 to 3 minutes.
TO DECORATE: Add red sprinkles and/or strawberry spear.
7 comments:
Me and my fiance' always cook together on Valentine's - it's great ;o) And thanks for a new cupcake recipe! I am always on the hunt!
Kim
http://frostmeblog.blogspot.com
Oh yum! I'm craving something sweet and this is killing me. Ha!
my goodness..., that's the best idea i've heard in ages!
this recipe fits the bill too!!!
happy v-day!
-kelley
They look totally delicious and naughty at the same time.
Can't go wrong here!!! xo
How can something called, "red devil" be so heavenly?
ooooh. I think I am going to make these for our valentine's day dinner!
Post a Comment