Calla Lily Red Velvet Cupcakes
A really nice way to spice up any cupcakes are to top them off with some sugarpaste or fondant flowers to make them really different from a normal cupcake.
My friend Hung, requested some Red Velvet Cupcakes for his anniversary with a girlfriend so I made these yummy Red Velvet Cake with Pink Cream Cheese frosting.
The Red Velvet Cake recipe:
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tbsp. Sour cream
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
3 cups of homemade Buttercream recipe
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 tbsp. of Lemon Juice
1 tsp. of lemon zest
1 pound ( 16 oz.) of Confectioners sugar
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
Red Velvet Cake:
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk, sour cream with the red food coloring. With the mixer on low speed, alternately add the flour mixture and red buttermilk mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, if preparing cupcakes use an automatic ice cream scoop to fill the cupcakes it ensures that the cupcakes come out even. Fill the each cupcake about half full. If making cake layers, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Bake for 25- 30 minutes for 9 inch cake layers or until a toothpick inserted in the center of the cakes comes out clean. Bake 15-19 minutes for cupcakes.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Makes one - 9 inch (23 cm) four layer cake or 24 - 25 cupcakes.
Cream Cheese Frosting:
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the lemon juice and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl. Then add 3 cups of buttercream and whip the mixture until it is smooth. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread or pipe onto the cake or cupcakes.
With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
Using the Wilton piping tip of your choice I used the Large Star tip #1M. You can use pink or red food coloring to tint the frosting. I colored the cream cheese frosting pink so the lillies would stand out. Then I piped the frosting onto the cupcakes.
Garnishes to top the cake or cupcakes :
- Fondant flower or cutouts
- Sweetened or unsweetened coconut.
- Chopped pecans
- Lemon Zest
- Spinkle of Cocoa Powder
- Crumbs from a Red velvet cupcake onto the sides of a layered cake