9/04/2014

Red velvet kuppikakut / Red velvet cupcakes with cream cheese frosting

As you might have noticed, I've been having a little obsession with cupcakes lately. And by obsession, I really mean an obsession. 
It's like I can't get rid of them. I can't stop searching for new recipes on Pinterest nor can I stop eating these beauties. They're haunting me, I know they are.
Or maybe they're just craving for attention, just like me. 
But who could resist these cute little babies? I'd say no one.
Speaking of addiction, I kinda also have the same to different kinds of dough and batters. IT'S INSANE. I grab a spoon or I start licking the bowl like a psycho. And I can't stop until I'm stuffed. 
This batter was deliciously chocolate-y, not too runny nor thick. Just perfect for dipping your head into it. I'm just kidding, I prefer dipping only my tongue into the batter.
My sense of humour sometimes is just bulls*it.
So, let's talk about the frosting. I could go on about it for seven million hours (exactly seven million hours). It's perfectly spoonable, pipeable, lickable, craveable, touchable, pour-it-into-my-mouth-and-let-me-shower-for-awhile-in-it-able (say the able with a classy French accent) and just amazingly DELICIOUS. I'm a frosting-fetishhhhh!
I bought the tip I used from a local store here in Porvoo. You can find the tip from here. I think it would have been better with a bit stiffer frosting, but it worked out just fine with this frosting too.
Resepti (noin 24 kpl):
3 dl rypsi- tai jotain muuta kasviöljyä
2,5 dl piimää
2 isoa kananmunaa
1 tl etikkaa
2 tl vaniljasokeria
punaista  (pasta)elintarvikeväriä 
6 dl jauhoja
4 dl sokeria
1 tl ruokasoodaa
3/4 tl suolaa
1 rkl kaakaojauhetta

Kuorrute:
400 g maustamatonta tuorejuustoa
3 dl tomusokeria 
2 tl vaniljasokeria
reilu 3 dl vispikermaa

Lämmitä uuni 175 asteeseen. Pue muffinipelti.
Sekoita keskenään öljy, piimä, kananmunat, etikka ja elintarvikeväri. Lisää väriä, kunnes saat halutun sävyn.
Siivilöi jauhot, sokeri, ruokasooda, suola ja kaakaojauhe toiseen kulhoon. 
Sekoita jauhoseos vähitellen märkiin aineisiin. 
Jaa seos muffinivuokiin, täyttäen noin 3/4 jokaisesta muffinivuoasta ja paista noin 20 minuuttia. 
Anna jäähtyä ensin hetki muffinipellillä ja laita sitten ritilälle jäähtymään kokonaan.

Vatkaa tuorejuusto pehmeäksi. Siivilöi joukkoon tomu- ja vaniljasokeri. Sekoita kunnes tasaista.
Kaada vähitellen seokseen samalla sekoittaen ja vatkaa, kunnes kuorrute on tarpeeksi jämäkkää pursotettavaksi. 
Pursota kuorrute vasta täysin jäähtyneiden kuppikakkujen päälle.

*Pastaväriä tarvitsee jonkin verran vähemmän kuin 'normaalia' vesipohjaista elintarvikeväriä. Pastaväriäkin saa kuitenkin jonkin verran laittaa, että saat syvän värin kuppikakkuihin.
*Kuorrutetta on runsaanlaisesti, ja riittää hyvin tähän satsiin, vaikka kuorruttaisit kuppikakutkin runsaanlaisesti. 
*Tuo äskeinen oli hirveän vaikea muotoilla lauseeksi.

Recipe:
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

Frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream

Preheat the oven to 350ºF. Line a cupcake pan with liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.
In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.
Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.
Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.

4 comments:

  1. Oijoi! Kylläpä olet taas leiponut ihania herkkuja :) Kelpaisi päiväkahville milloin vain! Hienoa Anni! On ilo seurata innostustasi ja intohimoasi leipomiseen, sinä pääset vielä pitkälle!

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    1. Kiitos paljon Mervi! Tulen varmasti taas pian käymään ostoksilla :)

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  2. Onpa Anni upeita! Pääsispä maistamaan 💦 😉

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    1. Kiitos, näitä on vielä jäljellä ;)

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