Saturday, May 28, 2011

Not your traditional Red Velvet Cupcake - Gluten Free

My daughter wants Red Velvet Cupcakes for her birthday. Of course! It couldn't be vanilla, or chocolate or something that can easily be switched up to be gluten free. Not only that... She doesn't want the cream cheese frosting. She wants Vanilla Buttercream frosting instead. That's my girl! All kidding aside, I am happy to do it for her. I have been spending a lot of time reading various recipes. Trying to figure out exactly how this taste combo is going to go. Keeping in mind I am also making Cookie Dough Cupcakes... For 20 teenage girls...all gluten free of course.  I need to do all of this before we head off for a day at the spa. But, this is it. She is turning 18! She isn't a baby anymore. She is officially an adult. So yes, I am happy to do it. This is what I came up with...
Red Velvet cupcakes filled with chocolate ganache with Buttercream frosting. (phew that's a mouthful).
1/2 cup butter
2 cups sugar
2 eggs
1 tsp. PURE vanilla extract
1 cup milk
1 tbsp vinegar
1 1 oz. bottle red food coloring
2 cups Better Batter Gluten Free Flour (or you can make your own gluten free flour blend)
1/3 cup cocoa
1 tsp salt
1 1/2 tsp. baking soda
1 tbsp. white vinegar

Ganache Ingredients
6 ounces bittersweet chocolate
2 cups heavy cream

Buttercream Ingredients

1 cup unsalted butter, softened (but not melted!)
4 cups Powdered sugar
1/4 teaspoon salt
1 tablespoon PURE vanilla extract
4 tablespoons heavy cream

Instructions for cake:
Heat oven to 350 degrees. Line 12-15 muffin tins with liners.

Beat butter and sugar in a bowl, on medium speed, for about 4 minutes or until fluffy. Add eggs, one at a time, and vanilla.

Meanwhile, stir together Milk, 1 Tbsp Vinegar and food coloring in a small bowl. In another bowl, whisk together flour, cocoa and salt.

Turn mixer speed to low. Alternate between the Milk and flour mixture, about a third at a time, until just combined.

In a small cup, stir together the rest of the white vinegar and baking soda. Allow to fizz before adding to the batter.

Fill liners, no more than 2/3 full.
 Bake for 20-25 minutes, or until tops lightly spring back when you touch them. Remove from oven and allow to cool on a rack.

Meanwhile, prepare Ganache:

Melt chocolate into cream in a double boiler over low heat, stirring constantly. pour into a large bowl and set in the fridge to cool, about 30 minutes. This should be thin enough to pipe but thick enough to hold a shape. Place into an icing bag fitted with the largest star tip or a filling tip.

Take a toothpick and poke the top of each cooled cupcake. Swirl the toothpick around to create a ‘hole’ in the center of each cupcake, disturbing as little of the surface as possible. Pipe about 1 1/2 tbsp. of ganache into the center of each cupcake.

Instructions for buttercream:

While cupcakes are cooling. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

After cupcakes are fully cool. Frost and put cupcakes to fridge for 30 minutes to set the frosting.

Here is the birthday girl!

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