This recipe was originally for an 8-inch, 2-layer cake, but I altered the measurements to make 17 cupcakes and I used the same frosting from the chocolate cupcakes. I was worried that by scaling down the ingredients to 2/3 of the original measurements, I would mess it up some how, but they turned out amazing and the party loved them. Red velvet was the birthday girl's favorite.
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cup sugar
- 2 eggs
- 1 1/3 egg yolks
- 2 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/3 cup dutch processed cocoa powder
- 1/2 cup nonfat buttermilk
- 1/2 cup crème fraîche
- 1/6 cup (8 teaspoons) red food coloring
- 1 1/3 teaspoon vanilla extract
Position a rack in the center of the oven and heat the oven to 325 degrees F and place paper liners in a 12-cup muffin tin. Using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream together the butter and sugar for 2 to 3 minutes (6 to 8 if using the hand mixer) until light and fluffy. In a small bowl, whisk together the eggs and egg yolks until mixed. On low speed, slowly pour the eggs into the butter-sugar mixture and mix to combine for 1 to 2 minutes until the eggs are thoroughly incorporated.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. In a small bowl, whisk together the buttermilk, crème fraîche, food coloring, and vanilla extract until combined.
On the lowest speed add about one third of the flour mixture to the egg-butter mixture and mix until just combined. Immediately pour in about half of the buttermilk mixture and continue to mix on the lowest speed untill the buttermilk mixture is almost thoroughly incorporated. Stop to scrape the sides and bottom of the bowl well. Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined. Add the rest of the buttermilk mixture and combine. Be careful not to over mix. At this point it is best to finish mixing by hand. Fold in the remaining flour until the batter is homogeneous.
Divide the batter evenly between the cupcake liners. Bake for about 25 minutes or until the cupcakes can be poked in the center with a toothpick and have the toothpick come out clean. Let the cupcakes cool completely on a wire rack before frosting.
"For the Crispy Magic Frosting:
- 2/3 cup granulated sugar
- 2 egg whites
- 1 1/2 cups unsalted butter, at room temperature, cut into 2-inch chunks
- 1 2/3 cups confectioners sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons milk
- 1 tablespoon vanilla extract
While the cupcakes are cooling prepare the frosting. In a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch and has thinned out a bit. Remove the bowl from the heat. Use an electric mixer, and whip on medium-high speed for 6 to 8 minutes until the mixer has become a light, white meringue and is cool to the touch. Turn down the speed to medium and add the butter, a few chunks at a time, and beat for 3 to 4 minutes until the butter is full incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3 1/2 cups of frosting. Use it immediately or store in an airtight container in the refrigerator for up to 2 weeks. When frosting the cupcakes, make sure they're completely cooled, or the frosting will melt on the cakes and make a mess. You can spread the frosting right on them, or fit a pastry bag with a small round or star tip and fill the bag, then pipe the frosting onto the cupcakes. "
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