These dainty red velvet rose cupcakes are so delicious and simple to make. They have a mild chocolate flavour from the cocoa powder and is made tender with addition of buttermilk. Chopped walnuts adds a delightful texture too. The red tinted cake batter is baked in a greased Sweetheart Rose Cakelet Pan.
When cooled, a smooth and creamy cheese filling is then piped into the cupcakes. This pocket of frosting inside the red velvet cupcakes makes an indulgent and delicious surprise. The bright red colour of the cupcakes sharply contrasted with white cream cheese filling making them the most attractive, romantic and striking cake of all time …. just perfect for Valentine’s Day.
125 grams all-purpose flour or cake flour, sifted
10 grams unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp salt
60 grams butter, softened
150 grams sugar
1 egg, room temperature
1/2 tsp vanilla extract
1/2 cup buttermilk
1 1/2 tbsp red food colouring, liquid or gel form
1/4 cup walnuts, toasted and chopped
1/2 tsp baking soda
1/2 tsp vinegar
Cream Cheese Filling:
224 grams cream cheese, softened
56 grams butter, softened
1 tsp vanilla extract
1/4 tsp salt
240 grams icing sugar, sifted
Cupcake Pan Grease:
10 grams shortening
10 grams all-purpose flour
10 grams vegetable oil
Step 1: Preheat Oven.
First, preheat oven to 180 degree C.
Preheating the oven is important as the baking soda and baking powder (leavening agents) react to heat. Also, the cupcakes will start cooking immediately. Hence will result in faster cooking time and even baking.
Step 2: Grease Pan.
Grease extensively a 12-well sweetheart rose cakelet pan with pan grease or non-stick cooking spray.
Grease the rose cakelet pan before beginning to bake so that as soon as the batter is ready it can be poured into the pan. You should never have the cake batter left in the mixing bowl as this may cause the delicate structure of the batter to start breaking down.
When you are greasing it, butter isn't the best choice because it has more moisture in it than shortening or oil, and both shortening and oil can be used, and are preferred over butter. You can also use a baking spray to grease the pan but use a cooking spray made for baking that contains a little flour. Otherwise make your own greasing mixture.
Use a natural and stiff brush instead of silicone brush so that the grease can get into all the corners of the cakelet pan.
Step 3: Combine Dry Ingredients.
Then, sift together the flour and cocoa powder. Add in baking powder and salt. Mix well and set aside.
Sifting flour with the cocoa powder helps to combine them evenly before they are mixed with the baking powder and salt.
Step 4: Prepare Cake Batter.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until batter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl.
Then add egg and vanilla extract. Continue to beat till everything is well mixed.
Make sure the butter and egg used are at room temperature.
When ingredients are at room temperature, butter and sugar will cream well and hold more air. The egg will blend well into the batter and easier to beat. Also the flour mixture can be well combined when added resulting in cupcakes that will bake evenly.
Step 5: Add Flour Mixture Alternate With Buttermilk.
Reduce the speed to low, add the flour mixture in three batches, alternating with the buttermilk starting and ending with the flour mixture. Beat till well mixed.
Its advisable to alternately add the flour mixture and buttermilk to the butter mixture and to begin and end with the dry flour mixture. This is because the creamed butter, sugar and egg batter can't absorb much liquid and if buttermilk is added first, the butter will become saturated and the batter will separate with the liquid on the top. So when you add the flour mixture at this juncture, the flour will absorb the liquid on the top and this will result in a dense or heavy cupcake.
After each addition of the dry flour mixture, mix only until most of it is incorporated. Some streaks of flour is fine. If you try to mix till totally incorporated, the gluten in the flour will be activated resulting in tough cupcakes.
Buttermilk added makes the cake moist, soft and tender. It can be store bought in liquid or powder form. Otherwise, to prevent wastage, it can be homemade by adding 1 tablespoon of vinegar (distilled or cider) or lemon juice to 1 cup of milk. Then set aside the mixture for 10 minutes before use.
Step 6: Colour the Batter Red.
Remove the bowl from the mixer and add food colouring until you get your desired colour.
Although it is believed that the combination of cocoa powder and the baking soda create a red tinge to the cake batter, it is just not sufficient. So we need to add red food dye, preferably liquid form into the cake batter to get the strong red colour of a red velvet cake. Add in the food dye slowly, in batches, to get the desired colour intensity.
Step 7: Add in Extra Crunch.
Then, fold in the chopped and toasted walnuts.
Add the chopped walnuts and FOLD (gentle mixing) with a large rubber spatula until JUST combined. DO NOT OVERMIX. Otherwise, the cupcakes will be tough and dry when baked.
Step 8: Lastly Add Baking Soda Mixture.
Combine vinegar and baking soda in a small bowl. Allow the mixture to fizz and immediately FOLD into the cake batter.
For baking soda to effectively leaven the cupcakes, it must react with an ingredient that contains acid. Hence, the addition of vinegar helps to ensure the baking soda does its best in leavening the cupcakes.
Step 9: Transfer Batter to Pan.
Using an ice-cream scoop, quickly spoon and divide batter evenly into the greased pan.
Briefly smooth the top with the back of a teaspoon.
Tap to remove large air pockets in the batter.
As baking soda starts to react with the batter immediately, try to get the cupcakes to bake in the oven as soon as possible.
Smoothing the tops of batter ensures a smooth surface when baked.
Tapping the pan helps to remove large air cavities in the batter. It also ensures the top of your cake will be evenly baked and smooth.
Step 10: Bake the Cupcakes.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the centre comes out clean.
Place the cupcake pan on the middle rack of the oven as this allows the hot air to circulate evenly around the pan, resulting in even cooking.
Every oven is different so the baking time may varies a little.
Always test a cake for doneness before taking it out of the oven to cool. The best method is to insert a toothpick or skewer into the middle of the cupcakes and the toothpick should come out clean when the cake is done.
Step 11: Cool the Cupcakes.
Remove the pan and leave to cool on wire rack for 10 minutes.
Then, remove cakes from pan to cool completely on wire rack. And we're ready to fill the cupcakes!
Try not to cool the cupcakes completely before removing from pan as they are best unmolded from their pan while they are still warm, otherwise they tend to stick.
Step 12: Make Cream Cheese Filling
This is a basic cream cheese frosting using just butter, cream cheese, icing sugar, and vanilla. It has the same smooth silky texture of buttercream, but with an added tangy, sweet-tart flavour.
To make the filling, beat together cream cheese and butter till smooth. Then beat in vanilla extract and salt.
On lower speed, gradually beat in sieved icing sugar.
Continue to beat till batter is smooth and creamy. And we're ready to pipe the cream cheese filling into the cupcakes.
Be sure to sieve the icing sugar before use as icing sugar tends to have lumps in them and you will not have a smooth frosting. Also, more often than not, you will find some impurities left in the sifter so its better to sift when using icing sugar.
Step 13: Pipe Cream Cheese Filling Into Cupcakes.
Fill the cream in a piping/icing set and pipe into the red velvet cupcakes. Insert tip in center of the cupcake, about halfway down. Gently squeeze the piping set, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with the remaining cupcakes.
Then, decorate with tiny red sugar hearts for the perfect valentine treat and ENJOY!
The cupcakes need to be cooled completely before frosting. Make sure the cupcakes have cooled for a couple of hours after they come out of the oven, or even overnight before frosting.
Store cakes with cream cheese in the refrigerator, but always bring to room temperature before serving.