Bloody Red Velvet Cupcakes
Equipment
- 1 Stand mixer
Ingredients
Red Velvet Cupcakes
- 150 g butter room temperature
- 300 g sugar
- 3 g salt
- 10 g red food coloring gel
- 100 g eggs *2 large eggs
- 300 g cake flour
- 18 g cocoa powder
- 6 g baking powder
- 6 g baking soda
- 300 g buttermilk
- 15 g vinegar
Vanilla Bean Swiss Meringue Buttercream
- 180 g egg whites room temperature
- 350 g sugar
- 452 g butter room temperature
- 16 g vanilla bean paste
Edible Blood
- 85 g dark corn syrup
- ½ tsp cornstarch
- 10 g red food coloring
Instructions
Red Velvet Cupcakes
- Creaming Method
- Add the color after the butter and sugar have been creamed together.
- Add the vinegar at the end.
Vanilla Bean Swiss Meringue Buttercream
- In a double boiler, heat the egg whites and sugar to 160°F while whisking constantly.
- Add the egg white mixture to the bowl of the stand mixer fitted with the whisk attachment and whisk on medium speed for 3 minutes. Whisk on high speed for 10 minutes until stiff peaks and room temperature.
- On medium speed, add the butter one tablespoon at a time. Make sure each has mixed in before adding the next. Once all butter has been added, whisk for 2 minutes. Add the vanilla bean paste and whisk for 5 minutes on medium speed.
Edible Blood
- Combine all ingredients.