Monday, February 23, 2015

763. Fatoom's Red Velvet Cupcakes

My friend and sister Fatoom is famous for her red velvet cupcakes. They are so soft and tender and luscious and delicious. I loved her all the better and was even more in amaze of her generous character when she gave me the recipe, and did not mind me blogging it.
Buttermilk, as many may know, may be mimicked by putting some fresh lemon juice or vinegar in whole milk. Living in an Arab country, we have laban drink (basically shineena) readily available for sale, which is what I used. Other red velvets: brownies and brownie cake.


2 1/4 cup flour
1 tsp salt
2 Tbsp cocoa
1 bottle (26 ml) red food coloring
1/2 cup butter, softened
2 cups sugar
2 eggs
1 1/2 cups buttermilk or yogurt drink
3 tsp vanilla
1 tsp baking soda
1 tsp white vinegar

500g cream cheese
1/2 cup butter, softened
1 tsp vanilla
1/2 tsp salt
2 cups powdered sugar, sifted


Preheat oven to 350F.
Sift the flour, salt, and cocoa; set aside.
Beat the butter and sugar until fluffy.
Beat in the eggs one by one and the vanilla.
Beat in, alternating, the flour mixture and the buttermilk (third flour, half buttermilk, third flour, half buttermilk, last third flour).
Stir in the red food coloring.
Stir the baking soda and the vinegar into a paste, and stir it in thoroughly in the batter.
Using an ice cream scoop, divide batter to make three dozen cupcakes.
Bake for about 12 minutes, set aside to cool completely.
To make the frosting, whisk the cream cheese, softened butter, vanilla, and salt until combined. Whisk in the sifted powdered sugar.
Pipe frosting over cooled cupcakes.
Note that the cupcakes are even more tender the following day, if stored covered in the refrigerator and brought to room temperature before serving.

 صحة و عافية

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