I think this will go over well with the kindergarteners because it has all the elements of fun food: it's tiny, sweet, buttery, full of sprinkles and hand-held! Bib took a mini cupcake and scraped off all the frosting (as usual); leaving behind the cake. She didn't even taste the cake; nor was she interested in tasting it. Bebe ate the whole thing and nodded approvingly.
The recipe for Red Velvet cupcakes makes 24 regular cupcakes, but I wanted mini ones for the kids so I made a batch of 24 mini cupcakes and the rest of the batter filled up the remaining 14 regular-sized cupcake molds for the adults.
The batter mixes up easily and yes indeed, it uses a full 2 ounces (a huge bottle) of red food colouring. The resulting batter looks quite ghastly, but after it bakes, it deepens into a deep red.
Red Velvet Cupcakes
from The Artful Cupcake, by Marcianne Miller
4 oz (1 stick) unsalted butter or shortening, room temperature (I used butter, of course!)
1 1/2 cups sugar
2 oz red food colouring
2 T unsweetened cocoa powder
1/2 t salt
1 cup buttermilk
2 1/4 cups all-purpose flour
1 t vanilla extract
1 T distilled white vinegar
1 T baking soda
- Preheat oven to 350F and prepare the muffin pans with shortening or nonstick spray. Bake without paper cups to get smoother sides. [I used paper liners]
- Cream together the butter/shortening and sugar until well blended and light and fluffy
- Add the eggs, one at a time, and blend well after each addition
- Make a paste with the food colouring and cocoa. Add the paste to the butter/shortening mixture and blend thoroughly.
- Add the salt and buttermilk to the mixture
- Add the flour, vanilla, vinegar and baking soda in that order, mixing after each addition
- Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
- Remove and turn out onto a wire rack to cool.
I frosted with a 1m Wilton tip using a double batch of this classic buttercream recipe.