I was asked by a friend of mine to create some cupcakes for her daughter’s 7th birthday. She was taking the kiddies to see “The Wizard Of Oz” with the Calgary Philharmonic Orchestra playing the soundtrack. Since the birthday girl was already going to be wearing ruby red shoes and half of them were boys (I didn’t want something too girly), I came up with this design. It is a red velvet cupcake with a shot of buttercream injected into the middle. It is covered with a thin layer of raspberry jam and then decorated with homemade fondant.
RED VELVET CUPCAKES
Makes 12 cupcakes
1 1/4 cups cake flour (not self- rising), sifted
1 tablespoons unsweetened Dutch-process cocoa powder (I use Fryes)
1/2 teaspoon salt
3/4 cups sugar
3/4 cups vegetable oil
1 large eggs, room temperature
1 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1/2 cup buttermilk
3/4 teaspoon baking soda
1 teaspoons distilled white vinegar
Preheat your oven to 350F. Line a 12 cup muffin tin with paper liners.
Sift together the flour, cocoa powder and salt. Set Aside.
In your mixing bowl, whisk together the sugar and oil. Beat in the egg and the vanilla. Add the red coloring and mix together for 3 minutes.This ensures that the coloring is evenly distributed. Add the flour in 2 batches , alternating with the buttermilk (what this means: add half of the flour, mix until it is incorporated, then add the buttermilk, mix ing until it is incorporatd, then add the remaining flour). In a seperate little bowl, mix together the baking soda and the vinegar (this will foam) and add it the batter. Beat together for 10-15 seconds.
Divide the batter evenly among the lined cups. Fill each one 3/4 of the way up – no more, or else they will crown over the top. Bake for 15-18 minutes (mine were done in exactly 15 minutes), or until a toothpick inserted comes out clean. Cool on a rack for at least 15 minutes before removing the cupcakes. Frost as desired. These will keep for at least 3 days in a covered bin and freeze very well for 2 months.
must be made at least 1 day in advance of using
75 ml water
1 tbsp + 1 tsp gelatin granules (one envelope, such as Knox)
6 ounces of light white corn syrup
1 1/2 tablespoon glycerin
2 Tablespoons vegetable shortening
2 pounds confectioners sugar (powdered sugar)
5 ounces of melted chocolate (I like to add the chocolate as it gives your fondant a delicious depth of flavour, but it is optional)do not use candy based couverture or baking wafers unless they are real chocolate. I use Callebaut or Ghirardelli.
Put the gelatine,water, glycerine,veg. shortening and corn syrup into a small saucepan and very gently warm it until the gelatine dissolves and it is clear. Never let it come to a boil.
In a very large bowl, pour the mixture over the confectioners sugar and mix well. It will still be very soft. Knead in the chocolate, if using. Place the mixture into a ziploc bag and let it set up overnight. The next day, if needed, you can knead in some extra confectioners sugar until it is the consistency you want. At this point you can color your fondant if you wish. Please use gel colorings for this.
cake recipe loosely adapted from: Red Velvet Cupcakes – Martha Stewart Recipes