Page 22 - Passion4Baking The Magazine

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3 ⅓ CUPS (415 g) ALL-PURPOSE
FLOUR
½ tsp SALT
1 tbsp COCOA POWDER
¾ CUP (170 g) UNSALTED BUTTER
2 CUPS (395 g) GRANULATED
SUGAR
1 tsp VANILLA EXTRACT
2 BOTTLES (1 oz. EACH) WILTON
NO-TASTE RED FOOD COLOURING
PASTE
2 LARGE EGGS
1 ½ CUP + 1 tbsp (375 ml) MILK
1 tsp RED VELVET EMULSION
(OPTIONAL)
1 ½ tsp BAKING SODA
1 ½ tsp APPLE CIDER VINEGAR

FOR THE VANILLA BEAN
FROSTING:
7 EGG WHITES
2 ¼ CUPS (450 g) GRANULATED

SUGAR
SEEDS FROM 1 VANILLA BEAN
CANDY CANES, TO DECORATE

Red velvet cupcakes

Preheat the oven to 350°F (180°C). Line two cupcake 18-20 minutes. Let cool.
trays with a total of 24 paper cases. Make the vanilla bean frosting. Put the egg whites,
Sift together the flour, salt and cocoa powder. Put the sugar and vanilla seeds into a large heatproof bowl.
butter and sugar into a mixing bowl and beat until light Place the bowl over a saucepan of barely simmering
and fluffy, about 5 minutes. With the mixer running on water. Whisk by hand for about 4 minutes or until the
low speed, add the vanilla, red food colouring paste and sugar has dissolved. Transfer the mixture to the bowl
eggs. Beat until well blended. Add the flour mixture, milk of a standing mixer and beat on low speed for about
and emulsion (if using) and beat until everything is well 4 minutes. Increase the speed and beat for another 3
blended. Stir together the baking soda and apple cider minutes, or until the bowl no longer feels warm to the
vinegar and then mix in to the batter. touch. Transfer to a piping bag and pipe 2 swirls on top
Use an ice cream scoop to divide the batter between of each cupcake. Decorate with candy canes.
the paper cases. Bake in the preheated oven for about Yields: 24 cupcakes

22 Passionforbaking.com