Red Velvet Cupcakes with Swiss Meringue Buttercream
Hi! I've been busy... Oh well, it's the same time of the month again (where it's the busiest and more stressful time at work) and my immune system finally took a day off.
After surviving with very little sleep the past few weeks (actually with 2 kids, make that the past few years) from the lil' man having runny nose, 2 times! And the princess catching it the second time...
To make matters worst, somehow their biological clock went all haywire... Imagine your kids sleeping from 8p.m. - 12a.m. only to wake up and play till 4a.m?! The Man of the house and Me have been severely deprived of any decent sleep for God-knows-how-long. So, do forgive my weird rantings and if my writing seems disjointed...
Having to nurse infected tonsils, runny nose and backache myself... I suddenly remembered this packet of Red Velvet pre-mix that has been laying on top of the freezer (well, I have all sorts of stuffs all over my chest freezer).
I've been wanting to make this legendary cupcake for a while now. Initially, when I was first introduced to this a few years back in 2011, I was put off by that deep ruby color and since I don't really fancy food coloring, I avoided eating the Red Velvet.
Fast forward to after a few years later and more than a few Red Velvet cupcakes and cakes along the way, I began to understand why it is so popular.
Essentially it is just red colored chocolate cake. But the best Red Velvet that I have EVER eaten from Twelve Cupcakes made me wanted to try making this at home. If you are not keen to make your own, just get the ones from Twelve Cupcakes. You will NOT regret it. It is so Seriously, Orgasmically (Did I just say that? Must be the tonsils talking) gooood...
The cake was so moist and soft and topped by a cream cheese frosting that is pure decadence and velvety smooth. It had just the right amount of tangy-ness that it was LOVE at the first bite (The is a little red heart on top of the cream cheese, really! See below). I was like "moaning" from the first bite till the last bite. And I don't usually behave like this is public.
Anyways, I cheated this time and used a pre-mix. But it was after much consideration that I bought this particular pre-mix. It contains beet powder as a part of the coloring. Oh well, it does have regular food coloring as well, but at least it contains some natural coloring from beet root. Just to make myself feel better here...
My RV had a slight twist as I frosted it with Swiss Meringue Buttercream (Recipe here...). I also used a bigger, wider and shorter cups for the mini cakes. They are so cute and lovely! Do let the cupcakes cool completely before you frost.
The taste? I didn't moan but it was quite nice. The cake had a very fine, moist texture and a rich chocolate-y aroma. When it was in the oven baking, I could smell the earthy beet root but once cooled, you would never have guessed that it was in there. I must make a cream cheese frosting next time. Maybe then, it will be sexier.
I have a recipe that uses only beet root to give the cakes its signature color... But, maybe next time when I feel better I will attempt that. :)
My piping skills are still horrendous... And sorry for my poor pictures.
This one had a serious SMB overload:
Here is the premix that I used and I added 1/4 teaspoon of a new baking powder brand that came highly-recommended by Chef William Tan. So far, reviews on it has been great and this RV did turn out very nice in its texture. I will need to test it out more to be sure if it was the CGDABP that contributed to it.
So, they goes my first ever Red Velvet Mini Cakes! :) I will certainly be back.