My youngest daughter was asking for a cupcake workshop for a while now, it’s not my main interest as far as pastry is concerned… even if I agree that it’s always cool to make.
I suggested a fun idea: the Red Velvet cupcakes!
You have probably already seen Red Velvet layercakes here or there on Pinterest or Instagram, those super red cakes covered with more or less white cream.
So I decided to go for it but with my usual “Casserole & Chocolat”style, meaning with ingredients that we all have, trying not to put too much sugar (this kind of cake is very often very very sweet), and we started making really fun Red Velvet cupcakes!
It’s actually my daughter who made the recipe, which was, you might say, the initial idea! 😉
In a nutshell! The cake recipe is the same as my blueberry muffins like at Starbucks which are so moist and delish! I made one or two modifications to get the famous “Red Velvet” color and I added a bit of cream in the batter.
For the ganache, I went for typical ganaches used for layer cakes, nude cakes, etc… We are going to mix cream cheese, butter, icing sugar and vanilla extract. But with limited amount of sugar if possible…
If you want, you can take this recipe for a cake to share, with layers or not, it’s up to you… You will just have to increase the baking time to approximately 40 minutes.
If you make a cupcake workshop with your kids, you can change the decorations with more fruits, sugar pearls, colored vermicelli, etc.
A large bowl,
A whisk or an electrical mixer,
A muffin tray (or individual muffin cups),
A piping bag
And a 8 teeth star nozzle.
Shall we do this?
The recipe, Chef!
Red Velvet Cupcakes
- 50 g butter at room temperature (for the cupcake)
- 90 g sugar (for the cupcake)
- 1 pinch of vanilla powder (for the cupcake)
- 1 egg (for the cupcake)
- 170 g flour (for the cupcake)
- 1 level tablespoon unsweetned cocoa (for the cupcake)
- 1 g salt or 1/4 teaspoon (for the cupcake)
- 7 g baking powder (for the cupcake)
- 65 g milk (for the cupcake)
- 60 g cream (for the cupcake)
- 250 g cream cheese (Philadelphia or mascarpone) (for the ganache)
- 80 g very soft butter (for the ganache)
- 130 g icing sugar (for the ganache)
- 1 teaspoon vanilla extract (for the ganache)
Preheat your oven at 180 degrees.
Make the cupcakes.
Whisk the butter at room temperature, the sugar and vanilla powder.
Add the egg.
In a seperate bowl, mix the flour, salt and baking powder.
Add 1/3 of the flour/salt/baking powder to your mixture. Mix.
Add half of the milk and cream and whisk.
Start again with 1/3 of the powders, the rest of the milk and cream, and finally the rest of the powders. At each step, make sure to have an homogeneous mixture.
Pour and fill to the brim of your molds (buttered if necessary).
Bake 25 minutes.
Wait 15 minutes before unmolding and let cool down on a grid.
Make the ganache.
Whisk the butter, then add the cream cheese. Mix well.
Add the icing sugar and vanilla extract. Mix well.
Set aside 30 minutes in your fridge.
Before piping the ganache, whisk it again.
Cut the cupcakes boarders if you need to have an easy surface to pipe, pipe the ganache as you like.
Spread cupcakes crumbs.
Set aside in your fridge until serving.