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Red Velvet Cupcakes for Valentine's Day

Red Velvet Cupcakes for Valentine's Day

{Food}
 
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With Valentine's Day now only a few days away, I decided to invite my dear friend Hans, from Wunderkeks, to teach me how to make one of my favorite cupcakes, ever: his version of the red velvet. Believe me, you haven't had a real red velvet until you've tried Hans' red velvet. There's nothing like it! So as you can imagine, I was extremely happy when he agreed to share his special recipe with us.

In my opinion, the best and most thoughtful gifts are those that are made with love so, if you are aiming to impress your loved ones this Valentine's Day, try baking them a batch of these delicious and incredibly moist red velvet cupcakes. They might be fairly easy to make but they sure do make an impression! And if you happen to be running short of time, don't worry...Hans is still accepting orders and will be at Plaza Fontabella this coming Sunday selling all of his Valentine's Day Specials. 

And so it was with the sound of John Mayer's newest album, Born & Raised, that Hans and I put our baking pants on and got to work. Take a look:

CUPCAKES

{Makes 24}

-Ingredients:

1 cup sugar

1 ½ sticks butter

2 large eggs (3 if you live in a high altitude city)

¾ teaspoon vanilla extract

1 cup flour

1 ¼ teaspoon baking powder

2 tablespoons cocoa powder

3 ounces dark chocolate, melted

1 ½ cups beets, cooked and puréed

-Directions:

Preheat oven to 350 degrees.

Beat sugar and butter on high with the paddle attachment until light in color and texture. Add eggs and vanilla, mix until well blended. Add dry ingredients, mixing just enough to incorporate them. Add melted chocolate and puréed beets, mix again.

Pour into lined cupcake trays, bake for 15 to 17 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool for 5 minutes in the trays, then remove to cool off completely.

FROSTING

-Ingredients:

4 ounces butter

4 ounces cream cheese

3 ½ cups confectioner’s sugar

3 tablespoons whiskey

-Directions:

Beat cream cheese and butter until creamy and soft (about 3 minutes). Add confectioner’s sugar, beat until well incorporated (it may be crumbly at this point). Add whiskey, beat in high until lightly creamy (about 1 minute). Pour into pastry bag and decorate cupcakes.

Happy baking, everyone!