Red Velvet Cupcakes

Photo by Knoxy of Knox Photographics.

In honor of my friend, Jennifer Ross’s book launch last night at Book People, I decided to share my latest cupcake recipe for the event. These babies also happen to be my dear friend Caysi Jean’s absolute favorite cupcake in the world, so it makes me doubly happy to share them with everyone! The cakes are tangy and moist and the pert yet fluffy cream cheese icing is the perfect accompaniment.

Here’s to you, Jennifer! CONGRATULATIONS to your Icing on the Cupcake!!!

Red Velvet Cupcakes

1/2 cup glutinous rice flour
1/2 cup cornstarch
1/2 cup tapioca flour
1/2 cup gluten free oat flour
1 1/2 teaspoons guar gum
1 1/2 tablespoons Dutch processed cocoa powder
1 teaspoon baking powder
scant 1/2 teaspoon kosher salt
1 1/3 cups granulated sugar
3 tablespoons organic vegetable shortening, like Spectrum
4 tablespoons organic unsalted butter, like Horizon
2 small eggs = about 1/3 cup
1 tablespoon pure vanilla extract
1 1/2 tablespoons red food coloring
3/4 cup organic buttermilk* like Organic Valley

*For those of you who don’t know, I’ve found that only organic buttermilk is not processed with modified food starch, which contains gluten. Whatever buttermilk you use, be sure to carefully read the ingredients list.

Yield: 14 cupcakes

Preheat oven to 350°F.

Line a cupcake pan with paper liners and set aside.

Place the vegetable shortening and the butter in the bowl of your stand mixer fitted with the paddle attachment.

In another bowl, sift together all the flours, guar gum, cocoa powder and baking powder. Then sift the sugar and salt into the same bowl.

Add the dry ingredients to the stand mixer bowl with the butter and shortening. Cream together on the lowest speed for about 3-4 minutes and the mixture begins to clump. Add the two small eggs and raise the speed to medium and mix until smooth. Scrape down the sides of the bowl.

Pour the vanilla, the red food coloring, and the buttermilk into a measuring cup and whisk to blend. Add to the blended dry ingredients and mix first on medium speed for 30 seconds until the liquids have been incorporated enough so they won’t splash out of the bowl and then increase the speed to medium high and mix for 1 minute. Scrape down the sides of the bowl and mix again for 30 seconds to 1 minute. The batter should be casting bright red folds in the bowl.

Using a large ice cream scooper with a manual release, fill the cupcake liners 3/4 full. Gently tap the pan on the counter to settle the batter so the cakes will bake uniformly.

Bake for 15-20 minutes; the cakes should be delicately set to the touch and a wooden skewer comes out clean.

Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely.

While you wait for the cakes to cool, make the icing.

For the Icing:

Yield: scant 2 cups

Fluffy Cream Cheese Icing

5 tablespoons unsalted butter at room temperature, diced
12 ounces cream cheese (1 1/4 blocks) at room temperature, diced
2/3 cup sifted confectioner’s sugar
1/4 teaspoon Mexican vanilla extract

For the very best results, I recommend dicing the butter and cream cheese while still cold and then allowing it to come to room temperature. This makes the fats come to room temperature faster and they cream much more uniformly, resulting in a silky smooth icing devoid of any lumps. Also, by reducing the ratio of butter to cream cheese yields a fluffier, icing where the cream cheese is the dominant flavor, which is exactly what you want for this recipe.

In a stand mixer with the paddle attachment, cream the butter until very smooth and light. Scrape down the sides of the bowl and then add the cream cheese and cream until smooth. Scrape down the sides of the bowl again and then add the sifted confectioner’s sugar. Mix until well combined and smooth. Add the vanilla and mix just until fluffy and smooth. Your icing is now ready for use.

Ice all your cupcakes with an offset spatula and serve.

Jennifer Reading an excerpt from her book, The Icing on the Cupcake. Taken on my iPhone.