It was a wild night last night, I mean a Saturday night no less. I was watching Cupcake Wars on The Food Network. I know, crazy right? The first challenge was for a red velvet cupcake and I thought, I haven’t done that in a while. And after watching the entire show and seeing those amazing ladies just think up flavour combinations on the fly, I was inspired!
It’s also been a couple days since I baked something, the Rainbow Jello doesn’t count.
I pulled out my red velvet recipe, made a minor change as I didn’t have white vinegar only apple vinegar, and made 24 really light, red little cakes!
Red Velvet Cupcake Recipe:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar ( I used apple vinegar today)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins. Bake in oven until toothpick comes out clean, about 20mins. Remove from oven and cool completely before frosting.
I also had a craving (so NOT pregnant) for caramel sauce and since I’ve actually never made it before, I thought what the heck. First attempt was a complete flop, so I gave myself another go and if it didn’t work, no caramel. But alas, SUCCESS!!
Caramel Sauce Recipe:
- 1 cup sugar
- 1/2 cup water
- 6 tbsp butter
- 1/2 heavy cream
- In a heavy bottom 3 or 4qt sauce pan, mix sugar and water. You can do it without the water but it burns very quickly. Whisk continuously until the sugar is dissolved then stop whisking.
- Bring sugar water to boil and remove from heat when it turns an amber colour.
- Add the butter and whisk until melted (it will start to bubble a lot).
- Add cream and continue to whisk.
- Cool in pan for 10 minutes then move to glass container. The sugar will still be really hot, so be careful!
I filled half the cupcakes with the caramel sauce and left the others plain. Then I added caramel sauce to my buttercream (had some in fridge) and voila a flavour combination created!
So now the big test. Did it go well together? The answer from my husband was a resounding yes! The girls just wanted the plain cupcakes because they haven’t acquired the taste for caramel yet. So sad :)
I am really pleased with how they turned out. I thought the apple vinegar gave the cupcakes a nice addition and the caramel center, in my opinion, is always a nice touch!
Thanks for looking!
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