Hey guys! Just a heads up, this is not the end of my two-cupcake-flavors-per-batch series 😛 More cupcake flavors are incoming and I just have to beg you to bear with me.
I’ve never been this HAPPY about my cupcakes before. And recently, I’ve been getting requests to actually open my kitchen to the public and accept cupcake orders (well, cupcakes and roast pork and my whole chicken dishes :P). I am contemplating about that and I’m in the process of testing and developing different cupcake flavors. However, everything at the moment is tentative. This plan may or may not come into fruition soon but I’d just like to let you know that although it’s moving a tad slow, I am actually taking action about JAN’S CUPCAKERY and I’m doing everything I can as my powers allow me to make it all happen.
Okay, back to the cupcakes.
If you backtrack a bit, you’d remember that I made chocolate cupcakes and ube cupcakes a couple of days ago. Recently, I tried a common favorite, Red Velvet, and something Filipino, Calamansi Cupcakes 🙂 Check ’em out!
Red Velvet Cupcakes
(recipe shamelessly copied from Paula Deen)
Ingredients (makes 24 cupcakes):
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
The cake was moist and delicious. It wasn’t too sweet and the cream cheese frosting was perfect for the cupcakes. I really, really love this frosting on all cupcakes. I know that aesthetically, it would be hard to design cream cheese frosting without too many confectioner’s sugar or adding butter but I don’t want excessive sugar nor buttercream icing 😦 I am figuring out a way to be flexible and more creative on the icing but for now, I’m just gonna bask in the sheer deliciousness of the cream cheese frosting with my red velvet cupcakes 🙂
(a variation of the recipe we got from our Basic Cake & Cake Decoration class)
Ingredients (makes 6 cupcakes only):
- 1/2 cup cake flour, sifted
- 1/8 cup (heaping) granulated sugar
- 1/4 tablespoon baking powder
- 2 medium eggs, yolks and white separated
- 1/8 cup vegetable oil
- 1/4 teaspoon vanilla
- 2 tablespoons calamansi juice (lemon juice is fine)
- 1/8 cup water (or more until batter is runny)
- less than 1/8 teaspoon cream of tartar
- 1/8 cup granulated sugar
Mix the sifted cake flour, sugar, and baking powder.Create a well in the middle of the mixing bowl. In the well, put in the oil, eggs, vanilla, and calamansi juice. Mix well. Add water a little at a time until the mixture is runny but should not be more than 1/4 cup. Set aside.
Pre-heat the oven to 350F. This is the perfect time to start pre-heating to save on gas/electricity.
In another bowl, put in the egg whites and cream of tartar. Mix on high (8-10 with KitchenAid). Add in sugar gradually when the egg whites are foaming up. Upon your last addition of sugar, continue to mix on high for another 45 seconds before turning the mixer off.
Fold in the egg white mixture into the cake batter until there are no more streaks.
Line your muffin pans with cupcake liners and fill with the cake batter until 3/4 full. Shake or tap the pan carefully to remove any bubbles before putting inside the oven.
Bake for 15-20 minutes or until toothpick inserted comes out clean. Let cool before frosting. I also used the same vanilla cream cheese frosting for the calamansi cupcakes and they’re delish together!
The calamansi gives a surprising flavor to the cupcakes. When I had my first bite, the calamansi flavor was barely scratching the surface and as I continued to chew and swallow, I noticed that the flavor was slowly building up and it ended with a subtle yet wonderful kick. I felt like the calamansi had a mind of its own in that it just knew the right time when to consistently explode its flavors 🙂
As with the red velvet cupcakes, the calamansi cupcakes turned out to be moist as well. I’m now having this level of comfort and confidence about my cupcake batters. Most of the time now, I can foresee how the cupcakes are gonna come out in terms of moisture and density.
I don’t know about you but while I do recognize that appreciating cupcakes is really more like a to-each-his-own thing, I prefer mine airy, fluffy, and moist. I don’t like dense cupcakes. I’ve had experience in the past (with my cupcakes and with those that I bought) where the cupcakes were only moist when they’re fresh from the oven or just immediately upon purchase, and that I would have to reheat them in the microwave to achieve the same moisture.
This is not the case with my cupcakes, fortunately 🙂 Whether you leave them in room temperature or store them in airtight containers or chill them, they’re just as moist and fluffy as the first time you take them out of the oven.
So there ya go, my two other cupcake flavors: Red Velvet and Calamansi.