I don’t know what is it about cupcakes that make them look so cute! I think it’s the tiny bobbles of sweet spongy cake, covered with colourful frosting. My other theory is that since they are so tiny in size no one could hate them, even weight watching women. Afterall, how something that tiny could could do any damage at all! So yesterday I tried out a trio of cupcakes minus the frosting… The choco-raisin, vanilla and red-velvet. Yes, I was a little stingy with the red colouring so the red-velvet look more like pink-velvet but they tasted just wonderfully sweet and light!
Basic Cupcake mix for all three:
2/3 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, room temperature
1/3 cup granulated white sugar
1 large egg
1 teaspoons pure vanilla extract
Chocolate Cupcakes:
1/4 cup Dutch-processed cocoa powder
5 pieces of Dark Chocolate
½ cup fresh cream
Dark Raisins
Red Velvet Cupcakes:
1 tablespoon liquid red food coloring
1 tablespoon regular or Dutch-processed cocoa powder
1/2 teaspoon white distilled vinegar
1/2 cup (120 ml) buttermilk
HOW?
Preheat oven to 190 degrees C.
Lightly butter, or line 6 muffin cups with paper liners.
In a bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your hand mixer, beat the butter and sugar until light and fluffy.
Add the egg, beating until smooth.
Beat in the vanilla extract.
Add the flour mixture and beat only until incorporated.
–> This is the basic vanilla cupcake mix.
–> This is the basic vanilla cupcake mix.
For the Chocolate:
Heat the cream and pour it over the cocoa power and chocolate pieces till it forms a smooth mixture.
Then add the cooled cocoa mixture to the vanilla cupcake mix and stir until smooth.
Add the raisins
For Red Velvet:
In a bowl, whisk together the flour, cocoa powder and salt.
Then in the bowl of your hand mixer, beat the butter and sugar until light and fluffy.
Add the egg, beating until smooth.
Beat in the vanilla extract and food colouring.
Add the flour mixture and buttermilk and beat only until incorporated.
In a small cup combine the vinegar and baking soda.
Allow the mixture to fizz and then quickly fold into the cake batter.
Bake them:
Fill each muffin cup about two-thirds full with batter and bake for about 20 minutes.
Remove from oven and place on a wire rack to cool.
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