We are two individuals, sister-in-laws, and friends who are striving to thrive and be our personal best as well as making our surroundings a better place to live! Connected by faith, family, friendship, photos, and writing, we just want to share our journey with you!

Sunday, January 9, 2011

Red Velvet Cupcakes

Back to baking time. I got this wonderful icing set (icing bag with a bunch of different tips, for different designs) and wanted to put it to use. My mom also gave my a book I've been wanting for a while... Babycakes by Erin McKenna (a baking book based on the famous vegan, mostly gluten-free and mostly sugar-free bakery in New York). Unfortunately a lot of their recipes require a stop at Bulk Barn (or the like) for specialty ingredients, and considering I started this adventure late on a Saturday night, there was no chance it would be open. The Red Velvet cupcake recipe was the only one that I had the ingredients for... so off I went!

Ha ha, and I had a little trouble with the icing. The Babycakes book has a recipe for great icing, but I didn't have the ingredients, so I just stuck to my old standard (see below) and had a lot of trouble. At first it was too liquidy, and then too solid and wouldn't come out of the icing bag. I had had enough, so I decided to just use a knife to put the 'too solid' icing on... but then wouldn't you know, ha ha it melted? I've never seen icing that was that solid melt after a few minutes? Anyways, they taste delicious, but look a little funny.

Red Velvet Cupcakes

Makes: 24 (mine made ~19)

1/2 cup rice milk (I used vanilla)
2 Tbsp apple cider vinegar
3 1/4 cups whole spelt flour
1/3 cup unsweetened cocoa powder
1 Tbsp plus 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
2/3 cup coconut oil
1 1/4 cups agave nectar
2 Tbsp pure vanilla extract
5 Tbsp natural red food colouring, or as needed to achieve your preferred depth of colour

Frosting Ingredients:
Rice milk
Icing sugar
Lemon juice

-Preheat the oven to 325 F and line two 12-cup muffin tins
-Pour the rice milk and vinegar into a small bowl, do not stir, and set aside to develop into 'buttermilk'
-In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt
-Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine, the batter will be thick
-Using a spatula, add the 'buttermilk' and mix until just combined
-Slowly add the food colouring until desired colour is achieved
-Pour 1/3 cup batter into each cup, almost filling it
-Bake them on the center rack for 24 min, rotating the tins 180 degrees after 14 minutes (the finished cupcakes will bounce back slightly when pressed and a toothpick will come out clean)
-Let them stand in the tins for 20 min and then transfer them to a wire rack to cool completely
-Spread frosting over cupcakes and store in an airtight container in the refrigerator for up to 3 days


No comments:

Post a Comment