#devil cupcakes

[icetsvu]

[betterthedevilyouknowuk]

Feasting Fridays: ‘Devil’ cupcakes

This week for feasting Fridays we bring you a recipe for red velvet cupcakes. They are a classic joy. 

FOR THE CUPCAKES

250 grams plain flour

2 tablespoons cocoa powder (sifted)

2 teaspoons baking powder

½ teaspoon bicarbonate of soda

100 grams soft unsalted butter

200 grams caster sugar

1 heaped tablespoon christmas-red paste food colouring

2 teaspoons vanilla extract

2 large eggs

175 millilitres buttermilk

1 teaspoon cider vinegar

FOR THE BUTTERY CREAM-CHEESE FROSTING

500 grams icing sugar

125 grams cream cheese

125 grams soft unsalted butter

1 teaspoon cider vinegar (or lemon juice)

chocolate sprinkles for decoration

red sugar for decoration METHOD FOR THE CUPCAKES

Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 2 muffin tins with paper cases

Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl

In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring - yes all of it - and the vanilla

Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients

Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - more maroon acrylic than red velvet, to be honest. Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold. FOR THE BUTTERY CREAM-CHEESE FROSTING

Put the icing sugar into a processor and whizz to remove lumps.

Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.

Ice each cupcake, using a teaspoon or small spatula.

Decorate with chocolate sprinkles and red sugar, or as desired.

[cofeesstuff]

🍰DEVIL CUPCAKES🍰 So this cute recipe I found!!! PREP TIME - 1 hour COOK TIME - 18 mins TOTAL TIME - 1 hour 18 mins Author: The Crumby Cupcake Serves: ~30 cupcakes Link - http://thecrumbycupcake.com/spicy-devils-food-cupcakes/ ☀INGREDIENTS ❄Devil's Food Cupcakes 1¾ cups all-purpose flour ¾ cup unsweetened cocoa powder1 ¼ teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt ¾ cup (1½ sticks) unsalted butter, softened 1 cup Dixie Crystals dark brown sugar, packed 1 cup Dixie Crystals granulated sugar 2 teaspoons vanilla extract 3 large eggs, room temperature 1 cup buttermilk, room temperature ½ cup black coffee ❄Spicy Cayenne Chocolate Ganache 1 pound quality dark chocolate, finely chopped 2 cups heavy cream 2 Tablespoons unsalted butter, softened 2 teaspoons cinnamon 1 teaspoon cayenne pepper 1 teaspoon vanilla extract ❄Chocolate Fudge Icing 1 cup dark chocolate (or unsweetened) cocoa powder 3 cups Dixie Crystals confectioner's sugar ¾ cup (1½ sticks) unsalted butter, softened 2 teaspoons vanilla extract ⅓ cup heavy whipping creamPinch of salt ☀INSTRUCTIONS ❄Devil's Food Cupcakes ◾Preheat oven to 350 degrees F. Line standard cupcake pans with about 30 liners and set aside. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside. ◾In a stand mixer fitted with a paddle attachment, cream butter, sugars, and vanilla on medium-high speed 2-3 minutes, until light in color and fluffy. Lower speed to medium and add eggs one at a time, being sure to blend fully before adding the next one. ◾Combine buttermilk and coffee in a measuring cup. Alternate adding the flour mixture and buttermilk-coffee blend, beginning and ending with flour, in ⅓-1/2 cup intervals, mixing until just incorporated between additions. Scrape bowl and paddle as necessary. ◾Divide the batter evenly between cupcake liners, filling each only ⅔ of the way. Bake for 17-20 minutes, until a toothpick inserted in the centers comes out clean. Remove cupcakes from oven and allow to cool in the pans for about 5 minutes before removing to cooling racks. ❄Spicy Cayenne Chocolate Ganache ◾Place the chopped chocolate in a medium bowl. Place the cream in a microwave-safe cup and heat in 30-second intervals for 1½-2 minutes until cream is hot. Pour cream over chopped chocolate and allow to sit, undisturbed, for 5 minutes. ◾Whisk the cream and chocolate together from the center of the bowl in small circular motions until fully combined. Add butter, cinnamon, cayenne, and vanilla, and whisk until fully blended. Allow to cool at least one hour before filling cupcakes. When ready to fill,.cut a ¾-1 inch hold in the center of each cupcake about halfway down. Spoon ganache into a zipper or pastry bag and fill cupcakes until ganache just peeks over the top. ❄Chocolate Fudge Icing ◾Sift cocoa powder and sugar together in the clean bowl of a stand mixer fitted with a whisk attachment. Mix on medium to combine powders, then add butter and vanilla. Whip until incorporated, then increase speed to high for 4-5 minutes until icing has increased in volume and is lightened a bit. ◾Add whipping cream and salt on low speed until incorporated, then whip on high for another 2-3 minutes until fluffy. ◾Spoon icing into pastry bag fitted with your favorite cupcake tip and swirl away! ❄ White Fondant ears and tail, dyed red.

[ascdangerousdreams-blog]

The great folks at the Roxbury Latin School provided the troupe with devil cupcakes in honor of our performance of DOCTOR FAUSTUS today! Thanks (they were delicious).